POACHED EGGS ON ARTICHOKE BOTTOMS WITH WHITE TRUFFLE CREAM AND MUSHROOMS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms image

Categories     Dairy     Egg     Vegetable     Breakfast     Brunch     Poach     Spring     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 light main-course servings

Number Of Ingredients 17

For artichokes
1 lemon, halved, plus 1 tablespoon fresh lemon juice
4 large artichokes (10 to 12 ounces each)
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 tablespoon kosher salt
For sauce
3 ounces small fresh porcino or cremino mushrooms (3), trimmed
1 1/4 cups heavy cream
1 tablespoon finely grated Parmigiano-Reggiano
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon white truffle oil
1/4 teaspoon black pepper
For eggs
1 teaspoon distilled white vinegar
4 large eggs
Garnish: finely chopped fresh flat-leaf parsley

Steps:

  • Prepare artichokes:
  • Squeeze juice from 1 lemon half into a bowl of cold water, then drop same half into water.
  • Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose inner core. Trim sides of stem down to pale inner core, then rub with other lemon half. Drop stem into acidulated water.
  • Cut off top inch from same artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
  • Cut yellow leaves 1/2 inch above top of artichoke bottom with a sharp knife and trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife. Rub artichoke bottom all over with same lemon half, then drop artichoke into acidulated water.
  • Trim remaining artichokes in same manner.
  • Put 2 quarts water in a 4-quart pot and whisk in flour. Whisk in oil, salt, and remaining tablespoon lemon juice and bring to a simmer.
  • Add artichoke bottoms and stems and simmer, partially covered, until just tender, 15 to 20 minutes.
  • Remove artichokes with a slotted spoon (leave cooking water in pot), then cut a 1/4-inch slice from each bottom (reserving trimmings) so that artichokes will stand upright. When artichokes are just cool enough to handle, pull out all pointed inner leaves and remove fuzzy choke. Return artichokes to water to keep warm. Cut reserved trimmings and stems into thin slices for sauce.
  • Make sauce while artichokes simmer:
  • Thinly slice mushrooms. Combine cream, mushrooms, cheese, and 1/2 teaspoon kosher salt in a small heavy saucepan and simmer until sauce is slightly thickened and reduced to about 1 cup, about 10 minutes. Stir in truffle oil, pepper, salt to taste, and sliced artichoke pieces. Keep sauce warm.
  • Poach eggs and assemble dish:
  • Butter bottom of a 2-quart heavy saucepan and add 1 1/4 inches water. Add vinegar and bring to a simmer. Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
  • Transfer eggs as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.
  • Drain artichoke bottoms and put 1 egg in each. Transfer to plates and spoon sauce over and around eggs.

Christian Donald
[email protected]

I'll definitely be making this again.


Sk Life
[email protected]

Delicious!


Syeda Fatima
[email protected]

This dish was a bit too salty for my taste. I think I'll try it again with less salt next time.


Jeremiah Touzalin
[email protected]

I'm not a fan of mushrooms, but I really enjoyed this dish. The poached eggs and artichoke bottoms were delicious, and the white truffle cream was a nice touch.


Cletus Lion
[email protected]

This is a great recipe for a brunch or lunch party. It's easy to make ahead of time, and it's always a hit with my guests.


Eno Animashaun
[email protected]

I thought this recipe was just okay. The poached eggs were good, but the artichoke bottoms were a little bland. The white truffle cream was nice, but it didn't really add anything to the dish.


Pinky Sasis
[email protected]

This dish was a little too rich for my taste. The white truffle cream was a bit overpowering, and the artichoke bottoms were a little too chewy.


Abu Riz
[email protected]

I've made this recipe several times, and it's always a crowd-pleaser. The white truffle cream is the star of the show, and the mushrooms add a nice earthy flavor.


abdullah armani
[email protected]

This is a great recipe for a special occasion. It's a little time-consuming to make, but it's definitely worth the effort. The poached eggs were cooked perfectly, and the artichoke bottoms were tender and flavorful.


liaaxd
[email protected]

I'm not a huge fan of artichokes, but I really enjoyed this dish. The poached eggs and white truffle cream were a great combination, and the artichoke bottoms were surprisingly tender.


Unik Thami
[email protected]

This recipe was a hit! The poached eggs were so easy to make, and the artichoke bottoms were the perfect vessel for them. The white truffle cream and mushrooms added a delicious richness to the dish.


Luma Luma
[email protected]

Absolutely divine! The poached eggs were cooked to perfection, and the artichoke bottoms were tender and flavorful. The white truffle cream and mushrooms added a touch of luxury and elegance. This dish is sure to impress your guests.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »