Poached eggs with bresaola and raw artichoke salad

Ingredients

For 1 serving

• Eggs2
• Bresaola30 g
• Artichokes1
• Lemon juiceto taste
• Rye bread30 g
• Extra virgin olive oil4 g
• Black pepperto taste

Contains: gluten, eggs,

In season: November – April

Method

1. Put a small pan with plenty of water on the heat for the eggs and bring it to a gentle boil.
2. Meanwhile, prepare the artichoke: pull off the tough outer leaves until you reach the pale, tender ones, cut off the spiky top, peel the stem, halve it and remove the choke.
3. Slice it very thinly and dress it straight away with the lemon juice and oil so it doesn't turn black.
4. Crack each egg into a small cup, lower the heat until the water barely simmers, stir a gentle whirlpool and slide in one egg at a time; cook for 3 minutes, until the white is set and the yolk soft, and lift them out with a slotted spoon.
5. Meanwhile, toast the rye bread for 2–3 minutes, until crisp.
6. Arrange the bresaola, artichoke and eggs on the plate, finish with black pepper and serve with the bread.