Directions:
- 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 the water is just simmering, and cook for 4 minutes.
- 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 or dip for a quick appetiser, it will keep for a few days).
- 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.
- Drain the eggs and sit them snugly in eggcups (shot or cordial glasses work well too). Serve with the bread fingers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.87 Kcal (904 kJ) | ||
| Calories from fat | 100.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.14g | 17% | |
|---|---|---|---|
| Cholesterol | 179.21mg | 60% | |
| Sodium | 292.46mg | 12% | |
| Potassium | 122.89mg | 3% | |
| Total Carbs | 16.19g | 5% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 13.07g | 26% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 160.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 229.1 Kcal (959 kJ) | ||
| Calories from fat | 106.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.82g | 17% | |
|---|---|---|---|
| Cholesterol | 190.19mg | 60% | |
| Sodium | 310.39mg | 12% | |
| Potassium | 130.42mg | 3% | |
| Total Carbs | 17.18g | 5% | |
| Sugars | 0.39g | 1% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 13.87g | 26% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 170.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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