Poached Egg on Ham and Artichoke Heart Recipe
Poached Egg on Ham and Artichoke Heart
Total time: 15 to 30 minutes

Preparation time : 25 minutes
Cooking time: 10 minutes

Difficulty: Easy
For 4 servings

- 4 slices of thick-cut Vendée ham
- 8 frozen or canned artichoke hearts
- 8 eggs
- 30 g (2 tbsp.) butter
- 1/2 bunch chives
- Salt and pepper
  1. Brown the artichoke hearts lightly in the butter and keep warm.
  2. Bring some water (with a little vinegar added) to the boil in a sauté pan; reduce the heat.
  3. Crack an egg into a cup and gently slide it into the simmering water. The egg should turn opaque upon contact with the water. Repeat the process immediately with the remaining eggs, without letting them touch. Reduce the heat and poach the eggs for 3 minutes. Drain on paper towels.
  4. In a very hot skillet, brown the slices of ham for 30 seconds on each side.
  5. On each plate, place 1 slice of ham and 2 artichoke hearts, each gently topped with a poached egg.
  6. Sprinkle with chopped chives, salt and pepper. Serve immediately.
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Collaboration: Jambon de Vendée Petigas

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