Ingredients
- 1 tablespoon unsalted butter
- 4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
- Salt and pepper
- 4 large eggs
- 1 tablespoon distilled white vinegar
- 2 ounces prosciutto or Serrano ham, cut into thin chiffonade
- Essence, for garnish
- Chopped chives, garnish
Description
Eggs Sardou
Emerils
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