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 full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

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