Prep
25 minCook
15 minLevel
MediumRating
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Loading...| 4 artichoke hearts 1 tablespoon olive oil | |
| 200 g/7 oz smoked pancetta, chopped 2 tablespoons white wine vinegar 4 eggs salt and pepper | |
| For the sauce | |
| 40 g/1 1⁄2 oz butter | |
| 1 teaspoon Dijon mustard 1 teaspoon plain flour | |
| 2 tablespoons white wine vinegar salt and pepper |
| 1. | To make the sauce, melt the butter in a saucepan, stir in the mustard and flour and cook for a few seconds. Gradually stir in 250ml/8 fl oz water, alternating with the vinegar, and season with salt and pepper to taste. |
| 2. | Cook, stirring constantly, for 5 minutes. Blanch the artichoke hearts in boiling water for a few minutes until just tender, then drain and slice into 8 rounds. |
| 3. | Arrange in a ring on a warm serving dish. Heat the olive oil in a frying pan, add the pancetta and cook, stirring occasionally, for 5 minutes until tender. |
| 4. | Drain and sprinkle in the middle of the dish. Bring a pan of salted water to the boil, add the vinegar and poach the eggs tor 3-4 minutes. |
| 5. | Remove with a slotted spoon, place on top of the pancetta and spoon the sauce over them. |
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