Emma Carus
EGGS CHIPILATA
Circular slices of buttered toast Artichoke bases Eggs Boil artichokes in salted water until done, about 40 minutes.
Take from water when done and remove all leaves and center, leaving base. Place the base still hot upon the hot, freshly made toast. Poach the eggs and serve one egg on top of each artichoke base.
I am fond of hot waffles with the Eggs Chipilata and sometimes pour a spoonful of Madeira sauce over each egg. One is a portion and it is a wonderful breakfast dish.