Poached Eggs with an Artichoke Sauce

I know, I make poached eggs a lot.  I make them at least once over the weekend because they are Charles's favorite.  I also think that they are fun to make, and I like experimenting with different sauces to serve them with.  Usually the sauces are simply made out of whatever I find in my fridge.  We both really liked the artichokes in this dish, they went well with the sauce.

Serves 2
Total time: 15 minutes

You will need:
4 eggs
4 teaspoons pesto
1 tablespoon creme fraiche
1 tablespoon ricotta
1/4 cup Parmesan
1/2 can of artichokes, chopped
Water
2 tablespoons White Vinegar

Step 1:
Add the pesto to a small saucepan and heat over medium heat.  Then add the creme fraiche, ricotta, and Parmesan.  Mix together and heat until the cheese has melted.  Then add the artichokes.

Step 2:

Poach the eggs.  Add 2 inches of water to a skillet, add 2 tablespoons of vinegar and bring to a slow boil.  Then crack an egg into a small bowl - make sure the yolk does not break.  Once the water has boiled, gently lower the egg into the water.  If the egg white spreads out too much you can pull it back together with a spoon.  Repeat putting up to 4 eggs in one pan.  After 2 minutes carefully make sure that the egg is not stuck to the bottom of the pan and roll the egg over.  Cook for 3-4 minutes total depending on how runny you like your eggs.

Step 3:

Remove the eggs from the water and top with the sauce.