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
![BORGES - Tosta con crema de alcachofas y huevos revueltos](https://borges1896.com/app/uploads/2021/06/RECEPTA-20170322-BAJA.jpg)
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
-
Step 1