Baked Eggs with Artichoke Hearts from Season: Big Flavors, Beautiful Food by Nik Sharma

Name: Baked Eggs with Artichoke Hearts from Season: Big Flavors, Beautiful Food by Nik Sharma
Ingredients: 6 black peppercorns; 4 garlic cloves, minced; 2 whole cloves; One 14 oz [400 g] can quartered artichoke hearts packed in water, drained; 2 Tbsp minced shallot; 2 Tbsp fresh lemon juice; ¼ tsp fenugreek seeds; ½ tsp fine sea salt; 2 cups [60 g] cubed stale crusty bread, such as sourdough (½ inch [12 mm] cubes); 4 large eggs; 1 Tbsp minced fresh chives; 1 serrano chile, seeded, if desired, and minced; ⅛ tsp ground nutmeg; 1 cup [80 g] grated mozzarella; 2 Tbsp Ghee, melted, plus extra to grease the pan

app.ckbk.com

Baked eggs are a visual delight and more versatile than you might think. They’re a perfect topper for an endless array of savory dishes, like this breakfast-meets-dinner offering. The eggs sit on...

View Original

Share this recipe:

Ingredients

6 black peppercorns
4 garlic cloves, minced
2 whole cloves
One 14 oz [400 g] can quartered artichoke hearts packed in water, drained
2 Tbsp minced shallot
2 Tbsp fresh lemon juice
¼ tsp fenugreek seeds
½ tsp fine sea salt
2 cups [60 g] cubed stale crusty bread, such as sourdough (½ inch [12 mm] cubes)
4 large eggs
1 Tbsp minced fresh chives
1 serrano chile, seeded, if desired, and minced
⅛ tsp ground nutmeg
1 cup [80 g] grated mozzarella
2 Tbsp Ghee, melted, plus extra to grease the pan