Ingredients
- 4 large croissants
- 4 organic eggs
- 2 large artichokes
- 1 onion
- 100 g of sheep’s cheese
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olive oil
Preparation
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Cut the croissants all the way to the central point using a bread knife. Remove the crumb.
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In a pan of boiling water, gently immerse the eggs and cook them for 4 to 5 minutes, depending on their size. Peel them carefully and set aside.
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Peel the artichokes. Cut the heart of the first artichoke into thin strips using a mandolin, then fry them at 170°C to obtain chips. Cut the heart of the second artichoke into large pieces.
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Peel and chop the onion. Sweat it in a saucepan with a drizzle of olive oil.
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Add the artichoke pieces and cook covered. Mix finely, adjust the seasoning and reserve this artichoke puree.
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Cut thin shavings of sheep’s cheese.
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Bake the croissants for 3 minutes in the oven at 180°C.
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Top each one with a little artichoke puree and a soft-boiled egg; garnish with artichoke chips and devour by hand, being careful when the yolk of the soft-boiled egg starts to run!
