Artichoke and Fried Egg Rösti
Category: Main Course
Servings: 6
A delightful and savory dish, the Artichoke and Fried Egg Rösti combines the delicate flavors of artichokes with the richness of eggs, all seasoned to perfection. Ideal as a hearty main course, it can also be a great addition to a brunch spread. This dish features crispy rösti made with tender artichokes, complemented by perfectly fried eggs, making it both flavorful and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Artichokes (Mammole variety) | 2 |
| Eggs (for the rösti) | 2 |
| Potato starch (fecola di patate) | 20g |
| Grana Padano DOP (grated) | 70g |
| Salt (to taste) | q.b. |
| Black pepper (to taste) | q.b. |
| Fresh thyme | q.b. |
| Eggs (for frying) | 6 |
| Extra virgin olive oil | q.b. |
| Lemon zest | q.b. |
Instructions
1. Prepare the Artichokes
Begin by preparing the artichokes. Start by removing the tougher outer leaves until you reach the more tender, lighter-colored inner leaves. Cut the artichokes in half and carefully remove any small, fuzzy chokes inside using a small knife. Slice the artichokes thinly and set them aside for later.
2. Make the Rösti Mixture
In a large bowl, crack 2 eggs and add the grated Grana Padano cheese, potato starch, fresh thyme leaves, salt, and black pepper. Mix everything together until you achieve a smooth batter-like consistency. Add the thinly sliced artichokes to the mixture, stirring gently to combine the ingredients evenly.
3. Cook the Rösti
Heat a small amount of extra virgin olive oil in a non-stick skillet over medium heat. Once the oil is hot, pour in a portion of the rösti mixture (enough to form a disc around 12 cm in diameter). Let the rösti cook for about 2-3 minutes on one side until golden brown. Carefully flip it over and cook for another 2-3 minutes until both sides are crispy and golden.
Once the first rösti is cooked, remove it from the pan and place it on a paper towel to absorb any excess oil. Continue cooking the remaining rösti, ensuring they all have that perfect golden crispness.
4. Fry the Eggs
In another pan, heat a little extra virgin olive oil over medium heat. Crack one egg into the pan, cooking it until the whites are set but the yolk remains runny (about 2-3 minutes). Season with a pinch of salt, pepper, and fresh thyme leaves for extra flavor. Repeat with the remaining eggs.
5. Assemble and Serve
Once all the rösti and fried eggs are ready, place each rösti on a serving platter. Top each rösti with a fried egg, ensuring the yolk is intact for a burst of richness when you cut into it. Garnish with a light sprinkle of lemon zest for a refreshing hint of citrus.
Serve immediately while the rösti is still warm, and enjoy this delightful dish that’s perfect for any occasion!
Tips:
- If you prefer a crispier rösti, you can add a bit more oil during cooking or flatten the mixture slightly to increase the surface area.
- For extra flavor, a dollop of sour cream or a sprinkle of fresh parsley would be a great addition.
Nutritional Information (per serving)
- Calories: ~300 kcal
- Protein: ~12g
- Carbohydrates: ~18g
- Fat: ~20g
- Fiber: ~3g
The Artichoke and Fried Egg Rösti is a perfect blend of texture and flavor. The delicate artichokes pair beautifully with the rich, crispy rösti, while the fried egg adds a deliciously runny yolk that elevates the dish. Whether you serve it for lunch, dinner, or as part of a brunch spread, this dish is sure to impress.
