TUDELA FLOWERS WITH POACHED EGGS AND SPHERIKA GOURMET TROUT ROE
Spherika Gourmet trout roe
Extra virgin olive oil
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.
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.
Serve artichokes, egg on top and garnish with trout roe.