Blue eggs with artichoke "Metro-boulot rated-dodo"
1.2k 40 минут 1 порции
Once in France, the already discussed monotonous rhythm of life of the Parisians: a morning ride on the subway, all day at work, short night at home and sleep, after which the cycle repeats. French writer Pierre Bearn has given this phenomenon of urban life comprehensive definition of "Metro-boulot rated-dodo" (subway-work-sleep), which instantly became popular. But even in such a daily routine citizens find the time for a measured conversation over dinner, combining the operational issues with the pleasure of gastronomic delights. Today our lunch will be quick, easy to prepare and with a spicy dash of classic French blue cheese.
Ingredients for Blue eggs with artichoke "Metro-boulot rated-dodo"
- Artichoke - 1 piece
- Chicken egg - 1 piece
- Blue cheese - 125 g
- Butter - 15 g
- Juice - 1 tbsp
- Black pepper
Step by step instruction of cooking Blue eggs with artichoke "Metro-boulot rated-dodo"
Here are the products we will need for this dish. Blue cheese can be almost any (Roquefort, DorBlu, or any other analogues).
But, unfortunately, we have to clean it further. Severing the upper petals and remove all the hair under them.
From the received "stumps" cut off the leg, and the hat, cut into 4 pieces.
Put to boil, adding water to the lemon juice.
Boiled until cooked artichoke cut into thin slices. (Note: now is the time to clean the artichoke! Cut off the remaining scales, they can be tough and too fibrous.)
And put it in greased with butter the cocotte.
Close the top 2/3 of the cheese, mangled his pieces.
Melt the butter and do the "fried egg" from the egg. Suggest to include slow fire: the protein should fry, and the yolk to stay raw.
Trim the edges of the eggs, cutting them under the diameter of the cocotte.
For the cheese layer lay out the first crop of the eggs. And then the circle with the yolk in the middle.
The edges (protein) spread the remaining cheese, leaving the yolk open. Please note that salt does not need anything, as blue cheese is quite salty. Put everything in the oven, without covering with a lid to 180 degrees and hold for about 6 minutes.
The finished dish decorate with fresh greens and sprinkle with freshly ground black pepper.
Immediately served to the table.
The perfect complement to this dish is the smell of fresh newsprint news, the carefree rhythms of street musicians and a vivid kaleidoscope of urban colors.