Poached Eggs on Artichoke Spread

Serves 2

1 can drained artichokes
1/4 cup olive oil
1/4 shredded parmesan
1/2 t salt (more to taste)
1/4 t fresh ground pepper
2 to 4 poached eggs (depending on hunger levels)
2-4 pieces of sliced Italian or French bread (can use olive bread)
A little bit of butter

Preheat oven to 400 degrees. Add artichokes and paremsan to food processor and puree. Once it is made into a paste, drizzle in olive oil. Add salt and pepper to taste.

Toast bread. Butter one side of the toast and slather with the artichoke spread.

While the bread is toasting, poach the eggs.

Drain the eggs on a paper towel and add to artichoke toasts. Serve immediately.

Poaching Egg

2 tablespoons white wine vinegar

Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. 

Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.