Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms

106265

(10) Course Breakfast and Brunch Total Time 1h

Ingredients in this Recipe

1 1/4 cups heavy cream
1 lemon, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon all purpose flour
1 tablespoon finely grated Parmigiano Reggiano
1 tablespoon kosher salt
1 tablespoon olive oil
1 teaspoon distilled white vinegar
1/2 teaspoon white truffle oil
1/4 teaspoon black pepper
3 ounces small fresh porcino or cremino mushrooms (3), trimmed
4 large artichokes (10 to 12 ounces each)
4 large eggs
Garnish: finely chopped fresh flat leaf parsley

Recipe Preparation

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