Eggs and Artichokes Fried in Cream


If you’ve never fried eggs in cream, you are in for a realllll treat. As the cream cooks, its moisture evaporates, and the butterfat caramelizes and turns brown. What results is a skillet full of eggs and artichokes that are poached in cream and then caramelized in brown butter. A revelation, if you ask me.

Active Time: 10 Mins

Total Time: 10 mins



  • 3 large garlic cloves


  • 10 ounce jar artichokes (whole or halved, not quartered)
  • Kosher salt, freshly ground black pepper


  • ¼ cup heavy cream
  • Grated parmesan cheese


  • 2 large eggs

1. Do some prep:

  • Drain one jar of artichokes. If your artichokes are whole, cut them in half through the stems. Pat them dry on paper towels to wick away any moisture or oil.
  • Firmly smash and peel 3 large garlic cloves.

2. Fry the eggs and chokes:

  • Pour ¼ cup heavy cream into a 10-12” non stick skillet.
  • Arrange the artichokes cut sides down. Scatter the garlic cloves over.
  • Create two spaces in the skillet that are big enough to hold each of two eggs.
  • Crack an egg into each hole. Season the eggs, chokes and cream well with salt and pepper.
  • Set the skillet over medium high heat and cook undisturbed, moving only the skillet around the burner occasionally to ensure even points of contact with the flame, until the cream has evaporated and turned to brown lacy butter bits at the edges, and the artichokes and eggs are fried underneath, 4-5 minutes). Use a spatula to check for browning. The whites should be set, and the yolks are still a little runny. The artichokes should be caramelized on their cut sides as well. If they need a little longer, let them go a little longer depending how you like your eggs cooked.

3. Serve:

  • Using a thin spatula, divide the eggs and artichokes among two plates, cut sides up. Finely grate some parmesan cheese over and serve immediately.

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