Poached Eggs on Artichoke Bottoms, the lake

Poached Eggs on Artichoke Bottoms

Total Time: 30 minutes

Ingredients:

• 1/2 red bell pepper, finely chopped
• 1 onion, finely chopped
• 1/2 tsp paprika
• 1 tsp marjoram
• 1 tbs tomato paste
• 2 tbs white wine
• 2 strips dry-cured ham (Prosciutto)
• 1 tbs olive oil
• 2 artichoke bottoms
• 2 eggs
• 2 tbs cider vinegar

Instructions:

• Sauté onion and pepper in 2 tsp olive oil until tender
• Add paprika, marjoram, tomato paste and wine. Simmer until thick, about 5 minutes.
• Sauté ham in 1 tsp olive oil until crisp. Keep warm until needed.
• Cook artichoke bottoms in boiling water until tender – time depends on whether they are canned or frozen
• To poach the eggs: fill a medium skillet with water. The water should be at least 1 1/2 inches deep.
• Heat water over medium-high heat. Add vinegar.
• When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg – off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together.
• With regular spoon scoop some hot water over tops of eggs. Poach for 2 – 4 minutes or until white is set but yolk is still very soft. (Or hard, as you like…)
• Remove eggs with a slotted spoon and allow to drain.
• To serve: spoon half of the peppers and onions onto two plates.Place an artichoke bottom in the center and spoon the remaining peppers / onions into artichoke.
• Top with a poached egg. Add ham to plates, sprinkle with salt, pepper and serve.