Toast with creamed artichoke and scrambled eggs

20 min


20 persons




0 / 5 (0 votes)


BORGES - Tosta con crema de alcachofas y huevos revueltos


  • 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

  1. Step 1

    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.

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