Scrambled eggs with thyme potatoes and artichoke chips

Today I bring you a delicious dish, my updated version of the classic broken eggs , which is ideal to return to the usual cooking after the Christmas excesses, but in this case without regrets, since it is cooked in the oven without using the amount of oil that frying requires, and presented in the same container in which they are cooked, the pepper-colored Revol porcelain plates that drive me crazy.

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

However, I highly recommend using a mandolin to ensure that both the potatoes and the artichoke chips maintain the same thickness, so that they cook evenly and some parts of the potato chips do not burn while others remain almost uncooked.

Revol porcelain plates and Pallarès carbon steel knife

Ingredients ( For 4 casseroles)

• 4 eggs from happy hens
• 4 medium potatoes
• 2 artichokes from Tudela
• Iberian Ham
• fresh thyme
• Salt and black pepper
• Extra virgin olive oil with white truffle Tartuflanghe
• Toast bread sticks

Preparation

1. Preheat the oven to 220ºC with top and bottom heat and brush the inside of the Revol round porcelain plates with a little truffle olive oil . Set aside.
2. Peel the potatoes and, using the Kobra De Buyer mandolin , cut them into slices of about 3-4 mm. This involves 4 complete turns of the dial to modify the thickness of the slice, starting from the minimum position.
3. Wash the potato slices under cold running water to remove the starch, dry them well and line the bottom of each casserole dish with 4 or 5 beautiful slices. Season with salt and pepper, add a few fresh thyme leaves, a drizzle of Tartuflanghe white truffle extra virgin olive oil and bake for about 25 minutes or until they are tender and lightly golden.
4. At the same time, cut the stem and tip of the artichokes and remove the toughest leaves until you reach the most tender, lighter green leaves.
5. Using the Kobra De Buyer mandolin, cut the artichokes into slices about 4 mm thick. In this case, it is 5-6 complete turns of the wheel.
6. Immediately brush them with truffle olive oil to prevent them from oxidising and turning black, and place them spread out, without piling them 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 that they are golden and have started to dry. At this point, remove them and keep warm.
7. Once the potatoes are cooked, crack an egg into each pot and in about 5-7 minutes, depending on the size of the egg and how your oven works, it will be cooked.
8. Remove the casseroles from the oven, sprinkle with a few fresh thyme leaves, add some artichoke chips, some slices of Iberian ham, which will release some of their fat due to the heat, and serve with homemade toasted bread sticks.
9. Serve immediately and enjoy.

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

Tips

• In this recipe I recommend using a mandolin to cut the potatoes and artichokes, as this way the cooking is even and you don't end up with thicker potatoes that take a while to cook and thinner ones that burn. For me, a mandolin is a basic kitchen utensil and this model is economical, high-quality and easy to use, due to its ease of use and cleaning.
• If you are not going to use the potato slices immediately, store them in a bowl covered with cold water in the refrigerator. When you are ready to use them, simply pat them dry.
• If you don't like your egg yolk to be too dry, you can separate the white from the yolk, bake just the white for about 4-5 minutes, then add the yolk and bake for another 2 minutes or so.

Enjoy.