My eggs with side dish are a typical example of episodic recipes. 😊 The first episode aired a few years ago. Yes, it is a serial that airs in very distant episodes. 😊
I’m sure you remember the first episode well. It’s the recipe for eggs with lace side dish, that is: eggs with side dish – of mushrooms in that case – surrounding the egg so much that it looks like lace, a now historic recipe in my house.
Playing on the double meaning of “side dish,” this way of presenting eggs has become the standard egg cooking method in my house. A practical, quick, and scenic method that always makes a good impression. And then it lends itself to being described in various ways: from eggs with lace to eggs with trimming, or simply eggs with side dish of the most diverse vegetables.
I don’t know if over time I’ll write the recipe for every variant, perhaps not, as despite varying the side dish in the end the recipe is that. But I particularly care about this version with artichokes, and it was only a matter of time before I added it to my collection.
I care because I remember perfectly the very first time I cooked it many, many years ago.
It’s one of those recipes linked to memories, and from time to time I feel like mentioning it. For example, I mentioned it in that cold pasta that I wrote on a somewhat tough day, where it appears among the many listed memories: “I remember my eggs with artichoke lace, which had…”.
When I heard that ‘eggs’ were chosen as the ingredient for today’s release of the Light and Tasty Column, the first recipe that came to mind was this one. It couldn’t be otherwise. 😊
The recipe is very simple, but it has all the characteristics the column requires: it is light, it is healthy, and for us artichoke and egg lovers, it is super tasty. 😄
Enjoy!
For more artichoke ideas, look here! 👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Winter
Ingredients
- 8 oz artichokes (3 artichokes + stalks)
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1 pinch pepper
- 1 clove garlic
- as needed chopped parsley (optional)
- as needed lemon zest (grated)
- as needed vegetable broth (or water)
Tools
- Saucepan
Preparation
Clean the artichokes by removing the outer leaves and cutting the tip.
Slice them thinly.
Peel the stalks and cut them into small pieces.
Remember to rub your fingers with a piece of lemon to remove any stains caused by the artichokes. 😉
👉 For more information on artichokes, you can take a look at my collection of artichoke recipes where I also explain how to clean them.
Peel and chop the garlic.
In a pan (I used a stainless steel pan, but non-stick is also fine) heat the oil with the chopped garlic, then add the artichokes (and stalks).
Cook covered for about 15 minutes.
If needed during cooking, moisten with water or vegetable broth.
If desired, add a teaspoon of chopped parsley.
When the artichokes are cooked, you can add the eggs:
Create a space, a hollow, for each egg.
Add a drizzle of oil in the empty spaces (using a non-stick pan may not be necessary).
Break the eggs into the empty spaces and cook them uncovered for a few minutes until the egg whites are fully cooked. This way, the yolk will remain soft.
If you want the yolk well done, simply complete the cooking covered for a minute.
All that’s left is to wish you a good appetite!
The eggs with side dish is a very simple recipe that for me is usually a second dish for a quick dinner when I have little time to cook, but with a bit of creativity, it also lends itself to useful variations:
First of all, you can make single servings by cooking the artichokes – or transferring them after cooking – in single-serving pans, where the side dish can be more uniform and, let’s say, better presented if the occasion requires it. 😄
But they can also be served on toasted bread or used as filling for vegetarian toast (eggs + artichokes in toast are amazing, to me).
Since they can be served hot or cold, in single-portion versions they can go in the picnic basket (when we can go on a picnic again!).
And then… I anticipate that I want to try using them as a filling for a brisée, it seems like a great idea for a single dish, for example for a lunch break. What do you think? Shall we try? 😉
Salt-Free Tips
Artichokes are an important source of minerals, containing potassium, sodium, phosphorus, magnesium, iron, and calcium, and therefore are naturally flavorful. Thanks to their distinctive taste, they do not need to be salted. I suggest adding an excellent flavor enhancer that pairs well with artichokes, and also with eggs in my opinion: grated lemon zest. 😉
If you are interested in reducing or eliminating salt, always remember to:
▪ Gradually decrease the salt, the palate needs to gradually get used to it and should not notice the progressive reduction.
▪ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▪ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▪ Use seeds. Sesame, pine nuts, almonds, walnuts…
▪ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▪ Use my salt-free vegetable granules and gomasio.
▪ Prefer fresh foods.
▪ Avoid boiling, prefer cooking methods that do not disperse flavors (griddle, foil, steam, microwave)
▪ Avoid bringing the salt shaker to the table!
▪ Occasionally allow a cheat day. It is good for the mood and helps to persevere.
If you don’t want to, or can’t, give up salt:
▪ You can still try my recipes by salting according to your habits.
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On my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Exactly What I Was Looking For! and if you want… subscribe to my Newsletter.
And my Light and Tasty colleagues? Here are their recipes:
Carla: Chard and Leek Omelet
Daniela: Flatbread with Egg
Elena: Crab Salad with Egg Crust
Franca: Egg in the Nest
Milena: The Little Chirping Egg
What are the properties of artichoke?
Artichoke is digestive, purifying, diuretic, detoxifying, and antioxidant. It promotes bile secretion and detoxifies the liver. It supports good intestinal function (and reduces the risk of colon cancer) thanks to fiber. It helps reduce cholesterol.
Possible contraindications of artichoke?
Artichoke consumption is discouraged:
– for those suffering from gallstones, as it may cause bile duct obstruction (causing biliary colic);
– for those allergic or hypersensitive to artichoke components;
– during breastfeeding, as artichoke inhibits milk secretion.
Moderate use is recommended for those suffering from irritable bowel syndrome or abdominal bloating due to the high presence of inulin and fiber.
