Eggs, cardoons and marrow recipe
Ingredients
- 8 organic eggs
- 4 slices prosciutto
- 40g butter
- 4 sliced country bread
- 4 bones with marrow
- cardoons (fresh or preserved)
- 1 clove garlic
- 1 cube chicken stock
- salt, pepper
Preparation
Peel and cool the cardoons in water with lemon and salt.
Cook the bones and marrows in the chicken stock for about 10min.
Toast the bread, butter it, add the prosciutto and cut into fingers.
Coat the cardoons in butter with garlic.
Serve 2 eggs in an eggcup, 1 bone and marrow, the bread fingers and the cardoons.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
Sauternes