Preparation time: 5 minutes
Cooking time: 12 minutes
 

A lovely and delicious pairing of vegetables and cheese.

Hints and tips:
*You can replace the cardoon with Swiss chard or thin slices of fennel.

You can also make a very similar dish using white mushrooms, lightly seasoned with parsley.

1. Cut the base off the cardoon, remove the leaves and remove any stringy parts, if necessary. Wash and cut into 4 cm (1 1/2") lengths. Cook for 5 minutes in boiling salted water with a little lemon juice, then drain thoroughly.
2. Preheat the oven to 180° C (350° F). Divide the cardoons among 4 little cocottes (small lidded casseroles).
3. Cut half the Bresse Bleu cheese into small cubes and sprinkle over the cardoons.
4. Melt the butter in a skillet over low heat. Crack the eggs into the pan cook for 1 to 2 minutes. The whites should be set, but the yolks almost raw.
5. Place the sunny-side-up eggs into the cocottes or ramekins. Top with the sliced remaining cheese, avoiding the yolks. Season with pepper and cover the cocottes with their lids. Cook in the oven for 6 minutes.