Servings

TUDELA FLOWERS WITH POACHED EGGS AND SPHERIKA TROUT ROE

INGREDIENTS

  • 4 artichokes
  • 4 eggs
  • 1jar Spherika trout roe
  •  Extra virgin olive oil
  •  Vinegar
  •  Salt

PREPARATION

  1. Put oil in a saucepan covering the artichokes. Cook over a high heat for 3 minutes and then continue to cook on a low heat until artichokes are tender.
  2. To make the poached eggs, boil water in a saucepan adding a little salt. Add a dash of vinegar. Place carefully the eggs without their shells into the boiling water, and cook for 4 minutes.
  3. Serve artichokes, egg on top and garnish with Spherika trout roe.
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