Oeuf a la coque, Mouillettes a l'Artichaut

picture taken from Chocolate & Zucchini

Soft-boiled egg with Artichoke Bread Fingers

This dish comes from my favorite cook book, "Chocolate & Zucchini," by Clotilde Dusoulier, which was inspired by the blog of the same name. I love this cookbook not only because the recipes are always spot-on but also because she always includes a nice background on whatever dish you're about to make, which makes everything feel more personal. This particular recipe is for a nice light dinner. The basic ingredients are all smooth, savory textures and flavors which blend really nicely. It's easy to make, perfect for a last minute thing, and it's delicious! {It serves about 4.}

Ingredients:

4 extra-fresh high-quality large eggs, at room temperature (or the shells may crack as you lower the eggs into the simmering water)

One 6-once jar marinated artichoke hearts, well drained

.25 cup fresh goat cheese

about 4 ounces fresh baguette (or thick slices of peasant-style bread)

Fresh or dried thyme

Freshly ground pepper

Instructions:

1. Fill a medium saucepan with enough hot water to cover the eggs. Bring the water (without the eggs) to a gentle boil. Lower the eggs cautiously into the water with a slotted spoon. When the water boils again, lower the heat so that the water is just simmering, and cook for 4 minutes.

2. While the eggs are cooking, puree the artichokes and goat cheese in a food processor until smooth. (This can also be used as a spread of a dip for a quick appetizer; it will keep for a few days.)

3. Slice the baguette horizontally as you would for a sandwich. Toast it and spread with the artichoke mixture. Cut into fingers, thin enough to be easily inserted into the egg. Sprinkle with thyme and pepper.

4. Drain the eggs and sit them snugly in eggcups (shot or cordial glasses work will, too). Serve with the bread fingers.

Eating Instructions:

Tap the egg gently with a knife all around the point top, and slice off the "hat" you have thus loosened. Sprinkle salt and pepper on the inside of the hat and into the egg. Scoop out the inside of the hat with a spoon and eat that first. Take one mouillette, dip it in the egg, and eat the yolk-coated end. Repeat until all the bread has been consumed. Go back to your good old spoon. and scoop out the bits of egg white that remain. Enjoy the unique sound and sensation of the spoon scraping against the shell. Lick your lips, and drop the hat into the empty eggshell for good luck.

Again, thank you to Chocolate & Zucchini for this recipe {I didn't write it}

Bon Apetit!