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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