Croissants with artichokes and soft-boiled eggs


  • 4 large croissants
  • 4 organic eggs
  • 2 large artichokes
  • 1 onion
  • 100 g of sheep’s cheese
  • olive oil


  1. Cut the croissants all the way to the central point using a bread knife. Remove the crumb.

  2. 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.

  3. 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.

  4. Peel and chop the onion. Sweat it in a saucepan with a drizzle of olive oil.

  5. Add the artichoke pieces and cook covered. Mix finely, adjust the seasoning and reserve this artichoke puree.

  6. Cut thin shavings of sheep’s cheese.

  7. Bake the croissants for 3 minutes in the oven at 180°C.

  8. 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!

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