Pan-cooked cardoons with Grana and buttered eggs

Ingredients

For 1 serving

• Cardoons300 g
• Lemon juiceto taste
• Butter5 g
• Grana Padano20 g
• Eggs2
• Bread50 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – February

Method

1. Fill a bowl with cold water and the lemon juice. Remove the leaves and the toughest outer stalks of the cardoons, then strip the strings off the stalks with a peeler or small knife; cut them into roughly 5 cm pieces and drop them straight into the acidulated water so they don't blacken.
2. Bring a pan of water to the boil, add salt and cook the cardoons over medium heat for 25 minutes, until easily pierced with a fork. Drain well.
3. Melt the butter in a large frying pan over medium heat and fry the cardoons for 3 minutes, turning, until lightly golden; sprinkle with the grated Grana Padano.
4. Push the cardoons to the sides of the pan, crack the eggs into the space, salt them and cook over medium-low heat for 3–4 minutes, until the whites are set but the yolks soft; cover for a minute if you want the tops more cooked.
5. Serve the cardoons and eggs with the bread.