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Sautéed Artichokes, Poached Egg, Cream Sauce and Ham
A quick and tasty starter: slightly browned canned artichokes, poached egg, velvety cream and cheese sauce, white ham and a touch of cilantro. Fast to prepare, ideal for an impromptu dinner.
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Critical Success Points
- • Properly brown the artichokes without burning them.
- • Poach the egg by creating a whirlpool to achieve a well‑shaped white.
- • Stir the cream sauce without letting it stick or burn.
Safety Warnings
- • Hot oil can splatter – handle with care.
- • The poaching water is boiling – avoid burns.
- • Use a slotted spoon to remove the egg to avoid burning yourself.
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