Poached Eggs on Artichoke Toast

Recently, I was watching this show on the Food Network, The Best Thing I Ever Ate, and this chef talked about a dish she ordered for breakfast at some restaurant in California. It looked simple enough, just an artichoke spread on toast with poached eggs. She said that the first time she ordered it, she had no idea it was going to taste as good as it did, but it didn’t surprise me.

I have a giant crush on artichokes and poached eggs. It was getting a little awkward untill I found this lovely way to include them both.

In college, I could have lived off of artichoke dip and toast – in fact, I think I did for a few months. Usually, i just buy some pre-made stuff at the store, but after making my own I am not sure I will go back. All I did is throw some canned artichokes in a food processor with olive oil, parmesan cheese, salt and pepper. And presto! Artichoke dip!

Delicious, easy artichoke dip.

So, when my friend, Jen, and her baby, Isla, came over for breakfast recently, I decided to serve it. We agreed that the saltiness of the artichoke spread was a nice compliment to the poached eggs. Plus, it was a cinch to prepare and left us some time to catch up.

…And giggle with this happy baby.

Recipe

Poached Eggs on Artichoke Spread
Serves 2

1 can drained artichokes
1/4 cup olive oil
1/4 shredded parmesan
1/2 t salt (more to taste)
1/4 t fresh ground pepper
2 to 4 poached eggs (depending on hunger levels)
2-4 pieces of sliced bread
A little bit of butter

Preheat oven to 400 degrees. Add artichokes and paremsan to food processor and puree. Once it is made into a paste, drizzle in olive oil. Add salt and pepper to taste.

Place bread into oven for five minutes, until a little toasty. Butter one side of the toast and slather with the artichoke spread. Place back in oven for an additional five minutes. While the bread is toasting, poach the eggs.

Drain the eggs on a paper towel and add to artichoke toasts. Serve immediately.