Crispy fried eggs on tomato butter

Ingredients 8
Servings 1


Serving Change
  • 2
    tomatoes, quartered
  • olive oil
  • 60
  • 4
    slices rustic bread
  • sunflower oil, to cook eggs
  • 8
  • 250
    canned artichokes, drained
  • salt and freshly ground black pepper


Place the tomatoes on a baking tray and drizzle with olive oil. Grill for 5 minutes or until brown and juicy. Cool and mash together with the butter. Grill the bread or cook slices in an oiled, ribbed grill pan. Heat a little oil in a frying pan over a medium heat. Fry the eggs in hot oil. Baste the eggs with hot oil so that the eggs puff up and become brown and crispy. Spread the tomato butter over the toast. Layer the artichokes over and place the eggs on top. Season. Make a big cup of creamy coffee to go with the eggs.

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