Vintner-style Eggs

Discover how to prepare a unique and irresistible dish: poached eggs on a bed of potatoes, peas and artichokes. A healthy, creamy recipe rich in spring flavors, perfect for a light lunch or a special dinner.
The recipe
You can replace the peas with fresh broad beans.
My grandmother served it plain like this, or she seasoned pasta or rice with it.
On Sunday evenings she would cook the eggs in the dish or, if available, add some small pieces of meat — whatever was on hand.
Dietary information: if you are diabetic you can substitute the potato with sweet potato (batata), celeriac, or Jerusalem artichoke.

Recipes for you:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 20 Minutes
Cooking time: 20 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

335.63 Kcal

calories per serving

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Energy 335.63 (Kcal)
Carbohydrates 22.00 (g) of which sugars 3.43 (g)
Proteins 15.85 (g)
Fat 21.50 (g) of which saturated 5.85 (g)of which unsaturated 4.85 (g)
Fibers 4.44 (g)
Sodium 646.70 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients — Vintner-style Eggs

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8 eggs
4 artichoke hearts
14 oz potatoes (or sweet potato (batata), celeriac, or Jerusalem artichoke)
1.8 oz onion (about 1/3 medium onion)
2 tsp bouillon cube (vegetable)
3 tbsp extra virgin olive oil
to taste salt
to taste pepper

Vintner-style Eggs

Tools

1 Knife
3 Bowls
1 Pan

Steps

Let’s go to the kitchen and prepare

Start by cleaning the vegetables: remove the outer leaves of the artichokes; once you have the artichoke hearts, remove the inner choke.
Fill a large bowl with cold water and add the juice of half a lemon.
Then cut the artichoke hearts into wedges, immerse them in the lemon water and let them soak until ready to use.
Peel the potatoes and cut them into pieces the same size as the artichoke wedges.
Peel the peas or, if frozen, thaw them under cold running water.
Now slice and finely chop the onion, add it to the olive oil and sauté until the onion becomes lightly golden.
At this point add about 400 ml of water, the homemade vegetable bouillon cube and the vegetables you just cut.
Cover with a lid for about 10 minutes, then uncover, lower the heat and continue cooking until you can pierce the potatoes with a fork.
If necessary, add more water.
Now make spaces among the vegetables with a spoon and place an egg in each space. Season the yolk with salt and pepper.
Cover with a lid and cook to your liking.
At the end of cooking adjust salt and pepper, and add a chopped parsley garnish.
Vintner-style eggs are ready — enjoy your meal.