1?4 cup grated parmigiana cheese
1?4 cup finely chopped onions
1?4 cups chopped artichoke hearts
Preheat oven to 400F degrees and set up a bain marie for the egg molds (water bath). I use a cookie sheet half filled with water and silpat molds. Remember when you are adding the water, don’t forget about displacement. Handle the whole set up with care, splashed 400F degree water hurts.
Sweat the chopped onions in a small amount of olive oil. Don’t let them brown, just sweat. Set aside
In a blender, food processor or some other cuts-em-up machine, add the artichoke and cheese and blend.
Break the 3 eggs into a bowl and whisk together with a few tablespoons of water, pinch of salt and pepper.
Add the onions to the blender and pulse. You don’t want the onions to be so hot that they cook the eggs.
Slowly pour the beaten eggs into the blender and give everything a really good spin. Ladle the mixture into individual molds and put into the oven for about 15 minutes, until the eggs have set.
Gently unmold and plate the sformata. Garnish with some fresh salad. Drizzle a few drops of good quality balsamic vinegar on the eggs and serve.
Great brunch or light lunch dish.