Sizzled artichokes with ham and eggs
Here’s ham and eggs with a difference to serve for brunch, lunch or dinner. Be aware, though, that if serving it as a meal, hearty eaters will eat two!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 x size-6 eggs, at room temperature
- 4 slices sourdough bread
- olive oil
- 1 clove garlic, peeled and halved
- 1 tablespoon butter
- 250 grams (about 3 slices) champagne ham
- 1 cup (200g) artichokes in oil, drained and halved
- 2 cups rocket leaves, trimmed
- 2 tablespoons sherry vinegar
- 1 tablespoon chopped flat-leaf parsley
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