artichoke, scrambled egg + coppa di parma on toast
I love the baby artichoke hearts in olive oil you find at Italian delicatessens. But they are expensive. If you can't afford them, a cheaper alternative are bags of frozen artichoke hearts. (For you lucky denizens of SE15, they can be found in the freezer cabinet at Persepolis).
serves two
4 slices of coppa di parma
3 eggs, scrambled
2 artichoke hearts, sliced
1 dsp of chopped flat-leaf parsley
1 half of a garlic clove
2 thick slices of white sourdough bread
Toast the bread and rub with the garlic clove. Fold two slices of coppa onto each toast. Spoon over the scrambled egg and nestle the sliced hearts into the egg. Sprinkle with the parsley.
serves two
4 slices of coppa di parma
3 eggs, scrambled
2 artichoke hearts, sliced
1 dsp of chopped flat-leaf parsley
1 half of a garlic clove
2 thick slices of white sourdough bread
Toast the bread and rub with the garlic clove. Fold two slices of coppa onto each toast. Spoon over the scrambled egg and nestle the sliced hearts into the egg. Sprinkle with the parsley.
