Broken eggs with thyme potatoes and artichoke chips

Today I bring you a delicious dish, my updated version of the classic huevos rotos, which is ideal for getting back to home cooking after the holiday excesses, but in this case without guilt, since it is baked in the oven without using the amount of oil that frying requires, and served in the same dish in which they are cooked, the Revol porcelain dishes pepper color that I am crazy about.

We also update the recipe by adding a touch of truffle, with the Tartuflanghe extra virgin olive oil with white truffle and fresh thyme leaves, which add intensity and freshness.

That said, I strongly recommend using the mandoline to ensure that both the potatoes and the artichoke chips keep the same thickness, so the cooking is even and some parts of the potato chips don’t burn while others remain almost uncooked.

Revol porcelain dishes and Pallarès carbon steel knife

Ingredients (For 4 small casseroles)

• 4 happy-hen eggs
• 4 medium potatoes
• 2 Tudela artichokes
• Jamón Ibérico
• Fresh thyme
• Salt and black pepper
• Tartuflanghe extra virgin olive oil with white truffle
• Toasted breadsticks

Preparation

1. Preheat the oven to 220ºC top and bottom heat and brush the inside of the Revol round porcelain dishes with a little truffled olive oil. Set aside.
2. Peel the potatoes and with the help of the Kobra De Buyer mandoline, slice them into about 3–4 mm rounds. That’s 4 full turns of the little wheel that adjusts the cut thickness, starting from the minimum position.
3. Wash the potato slices under cold running water to remove the starch, dry them well and cover the bottom of each small casserole with 4 or 5 nice slices. Season with salt and pepper, add some fresh thyme leaves, a drizzle of Tartuflanghe extra virgin olive oil with white truffle and bake for about 25 minutes or until you see they are tender and lightly golden.
4. At the same time, cut off the stem and tip of the artichokes and remove the tougher leaves until you reach the tender, lighter green leaves.
5. With the help of the Kobra De Buyer mandoline, slice the artichokes into about 4 mm slices. In this case it’s 5–6 full turns of the little wheel.
6. Immediately brush them with truffled olive oil so they don’t oxidize and turn black and place them spread out, not piled up, on a sheet of baking paper. This way they bake and dry more easily. Put them in the oven and leave them for about 15–20 minutes, until you see they are golden and have started to dry. At that point remove and keep warm.
7. Once the potatoes are cooked, crack an egg into each small casserole and in about 5–7 minutes, depending on the egg size and how your oven behaves, it will be set.
8. Take the casseroles out of the oven, sprinkle with some fresh thyme leaves, add some artichoke chips, a few slices of Jamón Ibérico, which will release some of their fat from the heat, and serve with homemade toasted breadsticks.
9. Serve immediately and enjoy.

Kobra De Buyer mandoline, Pallarès carbon steel knife and Revol porcelain salad bowl

Tips

• In this recipe I recommend using the mandoline to cut the potatoes and artichokes, since this way the cooking is even and you don’t end up with some potatoes thicker that take longer to cook and others thinner that burn. A mandoline, in my opinion, is a basic kitchen tool and this model is affordable, quality-made and practical to use, due to its ease of handling and cleaning.
• If you are not going to use the potato slices immediately, keep them in a bowl covered with cold water in the fridge. When ready to use, just dry them.
• If you don’t like the egg yolk to be very dry, you can separate the white from the yolk, bake only the white for about 4–5 minutes and then add the yolk and bake for another 2 minutes or so.

Enjoy.