SAUTEED ARTICHOKES WITH POACHED EGG
Learn how to prepare sautéed artichokes with poached egg, it is an express recipe that will get you out of many troubles, a resource that you can write down on your list of healthy and easy recipes.
I know very well what it means to have little time to eat, I also know what happens when you get home late after a hard day and you don’t feel like anything, but you have to have something for dinner and, if possible, a healthy one.
For those occasions there are very easy and quick options that will allow you to eat well and enjoy it a lot.
One of those options is this easy dish, a simple sautéed artichokes, which are in season, with leek and mushrooms. To enrich it and make it more nutritious, add a poached egg and enjoy eating it all together, delicious!
This sautéed artichokes is prepared with seasonal and local products, it helps to take care of the planet.
If you like vegetables, you’ve already won a lot, because they offer thousands of possibilities, varying according to the season, this time the stars are the artichokes, they are having a good time and you have to take advantage of it.
Try to take advantage of the products that are in season, you will win no matter how you look at it, on the one hand you will pay less, it is logical, there is more supply, and the price is more affordable.
In addition, you will consume the local product, does that sound familiar to you? of the carbon footprint? Always look for vegetables grown locally. They will arrive much fresher to your table and you will contribute, as much as possible, to caring for the planet.
If you want to consult a quick guide on which products are in season, I recommend the page I AM IN SEASON which gives you a clear idea of which vegetables, fruits and greens are at their best each month.
In this recipe, the artichokes are in season now, the leeks are still in good season, although their decline is now beginning until their production increases again in August, as for the mushrooms, you can find them all year round and grown in Spain.
The three ingredients of the stir-fry are available now, at a good price and fresh.
To prepare it, just sauté the finely chopped vegetables in a pan in order, first the leek, then the artichokes and finally the quartered mushrooms.
Prepare the egg in a saucepan or pot and that’s it. Serve the stir-fry with the egg on top, crack it open and let the yolk mix with the vegetables, season with flaked salt and freshly ground pepper.
Hope you enjoy!
😉
SALTEADO DE ALCACHOFAS CON HUEVO ESCALFADO
Equipment
- Sarten
Ingredients
- 2 alcachofas frescas
- 2 puerros
- 100 g champiñones frescos
- 1 cda aceite de oliva virgen extra
- 2 huevos
- 2 cda vinagre de manzana
- 1 pizca sal marina
- 1 pizca pimienta recién molida
Instructions
- Limpia los puerros y córtalos en finas lonchas.
- Pon aceite en una sartén y saltea el puerro con una pizca de sal, deja que sude.
- Mientras limpia las alcachofas y córtalas en lonchas finas, añádelas a la sartén y sigue salteando.
- Ahora los champiñones, lávalos y córtalos en cuartos, no es necesario que los peles, solo quítales un poco del pedúnculo si ves que está ennegrecido.
- Añade los champiñones a la sartén y saltea todo.
- En un cazo pon agua y llévala a ebullición, cuando hierva añade el vinagre, con una cuchara haz girar el agua, es decir, crea una corriente circular y echa el huevo, retira el cazo del agua y deja que el huevo se cocine poco a poco, con que esté 2 o 3 minutos será suficiente.
- Saca el huevo del agua con ayuda de una espumadera y resérvalo mientras haces el otro.
- Sirve las verduras con el huevo encima, ábrelo para que la yema salga y las impregne, añade unas escamas de sal y pimienta recién molida, disfruta de tu plato sano exprés.
Notes
- En esta receta las medidas son orientativas, usa la cantidad que creas conveniente, con lo que yo te propongo te salen dos raciones.
- Puedes variar las verduras o añadir otras, por ejemplo cebolleta, o un ajo laminado, lo que más te guste.