TUDELA FLOWERS WITH POACHED EGGS AND SPHERIKA GOURMET TROUT ROE
Servings
4
Servings
4
Ingredients
  • 4 artichokes
  • 4 eggs
  • 1jar Spherika Gourmet trout roe
  • Extra virgin olive oil
  • Vinegar
  • Salt
Instructions
  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 trout roe.