Ingredients

• 50 g fresh baby spinach
• 4 pcs artichokes
• 4 pcs eggs
• 2 pcs small new zucchini
• lemon
• chili pepper
• butter
• extra virgin olive oil
• salt

For the recipe of roast eggs, courgettes and roasted artichokes, peel the artichokes, keeping a piece of stem, and cut them in half; remove the internal beard and dip them gradually in a basin with water and lemon juice. Dip them in boiling salted water and acidulate with 1 lemon wedge, cook them for 5-6 minutes. Drain and sauté in a pan with some butter and a little oil for 3-4 minutes. Roast in the same way also one of the two zucchini, cut into strips along the length, and the spinach. Cut the other courgette into slices and distribute it in the pan, cleaned and greased with a little butter. Add the 4 eggs and cook them in the bull's eye for 3-4 minutes, with a pinch of salt on the egg whites. Arrange the eggs in a tray and serve them surrounded by artichokes, courgettes and roast spinach; complete with chilli to taste, salt and pepper.

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