Imagine starting your day with a restaurant-worthy dish that transforms ordinary eggs into a culinary masterpiece. This Eggs with Artichoke, Tarragon, and Parmesan recipe is your ticket to a breakfast that's not just a meal, but an experience. With its golden artichoke hearts, perfectly cooked eggs, and the luxurious touch of fresh tarragon and Parmesan, this dish will elevate your morning from mundane to magnificent in just 20 quick minutes!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 4 large eggs
- 1 cup artichoke hearts, chopped
- 1 tablespoon fresh tarragon, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by draining and chopping artichoke hearts into small, uniform pieces. Finely chop fresh tarragon leaves and grate Parmesan cheese.
- Heat olive oil in a non-stick skillet over medium heat. Add chopped artichoke hearts and sauté for 3-4 minutes until they become slightly golden and heated through.
- Spread artichoke hearts evenly across the skillet, creating small spaces for the eggs.
- Carefully crack each egg directly onto the artichoke hearts, ensuring they are evenly distributed in the pan.
- Season eggs and artichokes with salt and freshly ground black pepper to taste.
- Cook eggs for approximately 4-5 minutes, or until the whites are set but the yolks remain soft and runny. If you prefer firmer yolks, cover the skillet for 1-2 minutes.
- Sprinkle chopped fresh tarragon and grated Parmesan cheese over the eggs during the last minute of cooking.
- Remove skillet from heat and let the residual warmth melt the Parmesan slightly.
- Carefully transfer eggs and artichokes to serving plates, ensuring each plate gets an equal portion.
- Garnish with additional fresh tarragon if desired, and serve immediately while hot.
Tips
- Use fresh, high-quality eggs at room temperature for more even cooking.
- Choose a non-stick skillet to prevent sticking and ensure easy cleanup.
- Keep the heat at medium to avoid burning the artichoke hearts or overcooking the eggs.
- For the most beautiful presentation, try to keep egg yolks intact and slightly runny.
- Fresh tarragon makes a huge difference - if possible, use freshly picked herbs.
- Grate the Parmesan just before adding to ensure maximum flavor and meltiness.
- Serve immediately to enjoy the eggs at their peak texture and temperature.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 6g
Protein: 18g
Fat: 21g
Saturated Fat: 6g
Cholesterol: 375mg
