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In Syria, this simple breakfast dish is usually served as a homely scramble. Adding the artichokes at the last minute keeps the eggs lighter.

Artichokes with Scrambled Eggs Artichokes with Scrambled Eggs
In Syria, this simple breakfast dish is usually served as a homey scramble.
Yield: serves 2

Ingredients

  • 3 tbsp. butter
  • 2 cloves garlic, peeled and crushed
  • 2-3 hearts of medium artichokes, steamed and sliced
  • 4 eggs
  • ¼ cups cream
  • Salt and freshly ground black pepper
  • Finely chopped parsley

Instructions

  1. Heat 1 tbsp. of the butter in a skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Remove garlic and add artichokes. Cook, stirring, for 2 minutes, then transfer to a bowl and keep warm.
  2. Wipe out skillet, then add remaining 2 tbsp. butter and melt over medium heat. Beat eggs with cream and 1 tbsp. water. Add eggs to skillet, season with salt and pepper, and cook, folding gently with a spatula, until eggs are set and fluffy, about 2 minutes.
  3. Fold in artichokes, then spoon immediately onto warmed plates. Serve garnished with parsley.

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