Strain the artichokes and crush with the extra-virgin olive oil and salt to make a smooth paste.
Toast the bread. Beat the eggs, add a pinch of salt and a little milk and pour in a frying pan with a little extra-virgin olive oil over a low heat, folding the eggs as you go.
Spread the artichoke paste over the toast and top off with the scrambled eggs.
Recipes
Toast with creamed artichoke and scrambled eggs
Ingredients
- 200 g (7 oz) tinned artichokes
- 6 eggs
- 4 generous slices of bread
- Borges extra-virgin olive oil
- A dash of milk
- Salt
Step by step
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Step 1