Artichokes with Scrambled Eggs

Artichokes with Scrambled Eggs

I bet you thought that the recipe yesterday might be expensive to make and that there would be limited use for the leftover leaves and hearts from the Artichokes.

You have to have more faith in me if you did. 

Of course I had a way to make the Artichokes, brie, and rye bread  go further!

I though lets make breakfast with the left overs!

Here is what we do:

Artichokes with Scrambled Eggs

Ingredients:

2 eggs

1/4 teas garlic

Leftover brie cheese ( chop up just a few pieces to add that creamy taste you love from this cheese)

Leftover Artichokes leaves and hearts, chopped

Directions:

1. Heat 1 tbsp. of the butter in a skillet over medium heat. Add garlic and cook1–2 minutes. Remove garlic and add artichokes. Cook, stirring, for 2 minutes, then transfer to a bowl and keep warm. (I warm up a  microwave safe bowl in microwave for thirty seconds)

2. Wipe out skillet, then add remaining 2 tbsp. butter and melt over medium heat.

3.Break eggs into a bowl and beat with some of the half and half, add sea salt and fresh ground pepper to taste.

4. Scramble eggs until they are set and fluffy, about 2 minutes.

5.  Fold  artichokes into to the eggs and enjoy.

Make sure to serve with some of that great rye bread that you have toasted and enjoy!