Prep
15 minCook
25 minLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 4 artichoke hearts 25 g/1 oz butter | |
| 1 shallot , chopped 1s prig fresh thyme, chopped 200 ml/7 fl oz dry white wine | |
| pinch of plain flour 4 eggs salt and pepper | |
| 2 slices cooked ham, cut into strips, to garnish |
| 1. | Cook the artichoke hearts in salted, boiling water until just tender, then drain and arrange on awarm serving dish. Melt the butter in a frying pan, add the shallot thyme and a pinch of pepper and cook over a low heat, stirring occasionally, for 5 minutes. |
| 2. | Pour in the wine and cook until it has almost completely evaporated. Sprinkle with the flour, stir in 200ml/ 7 fl oz warm water and simmer for 5minutes. |
| 3. | Cook the eggs in boiling water for 4-5 minutes, then remove from the pan, refresh under cold water and shell. |
| 4. | Place the eggs on the artichoke hearts and pour the sauce over them. Garnish with the ham and serve. |
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