Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms

60 mins (prep 60)
14 ingredients
makes 4 light main-course servings
Artichokes and truffle cream make these poached eggs an elegant brunch dish. If you use porcini (cèpes in French), leave the stems attached but trim the side and bottom of each stem well.

Categories:  american , spring ,
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Serving Size (90.21 g)
Servings 4
Amount per Serving
Calories 302.0 Calories from Fat 279.9
% Daily Value *
Total Fat 31.1g 191.39%
Saturated Fat 17.55g 351.0%
Trans Fat 0.0g %
Cholesterol 101.29mg 135.06%
Sodium 1752.07mg 292.01%
Total Carbohydrate 5.08g 6.78%
Dietary Fiber 0.18 g 2.84%
Sugars 2.07 g %
Protein 1.93g 15.44%
Vitamin A 1088.64IU% Vitamin C 0.44mg%
Calcium 51.08mg% Iron 0.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large artichokes, fresh, or, finely grated parmigiano-reggiano, white truffle oil, distilled white vinegar, large eggs, garnish, finely chopped fresh flat-leaf parsley