Poached egg with olives, Barigoule artichokes and caramelised tomatoes

Poached egg with olives, Barigoule artichokes and caramelised tomatoes

8 persons
15 minutes
20 minutes
minutes
Cost
Difficulty
Olive oil or Olives used : Vallée des Baux de Provence PDO

Tips and tricks

The intense olive oils are made with fresh olives, harvested not completely ripe.
In this family taste, you can choose : Vallée des Baux de Provence PDO, Aix en Provence PDO, Haute Provence PDO, Nîmes PDO, Provence AOC or Salonenque, Aglandau, Picholine, Olivière, … varieties.

Ingredients

«Barigoule» artichokes :
2 bunches of purple artichokes
1 onion, 3 cloves of garlic
1 slice of smoked streaky bacon
1 bunch of different herbs (thyme, laurel…)
1 teaspoon crushed coriander
1 dl white wine
1 dl intense olive oil

– Crystallized tomatoes :
8 tomatoes
3 cloves of garlic
1 bunch of basil
crushed coriander
1 dl olive oil

– Eggs :
8 eggs
1 dl white vinegar

– Olives :
30 g Nyons black olives shavings
30 g Picholine green olives shavings

– Sauce :
2 dl intense olive oil
1 bunch of chives

– Seasoning :
fleur de sel (all-natural sea salt from France)
½ bunch of fresh thyme
50 g Parmesan

  • Poach eggs.
  • Cut stems of artichokes, cut leaves until the half of the artichoke, cook by steaming them.
  • Caramelise tomatoes.
  • Blanch green and black olives and tomatoes.
  • Snip chives and let marinate with 2 dl olive oil.
  • Garnish plates with poached eggs, olives shapings on them, quarter of artichokes, tomatoes.
  • Sprinkle egg with chives’ olive oil, season with thyme and fleur de sel. Sprinkle some Parmesan.

M. Chouviat




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