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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