Bord Bia and the Irish Egg Association - Eggs for Anytime Chef Competition

Six-Minute Egg and Jerusalem Artichoke from Viewmount House

Serves 4



6 Jerusalem artichokes (peeled)
1 tablespoon of dashi vinegar or white wine vinegar
1 teaspoon caster sugar
1 teaspoon coriander seeds
4 Bord Bia Quality Assured eggs
4 slices wholemeal sourdough
1 tablespoon olive oil
50g mixed leaves
2 tablespoons basil pesto
Sea salt and freshly ground black pepper



Bring a small saucepan of salted water to the boil over a high heat. Reduce the heat slightly, place the artichokes into the water and gently simmer for 15-20 minutes until cooked through. Remove from the water and dice into 1/2cm pieces.
Place in a small bowl along with the vinegar, sugar, sea salt and coriander seeds and leave to pickle for at least two hours overnight.

Bring a small saucepan of water to the boil and add the eggs for 6 minutes. Cool them down in ice water to prevent further cooking. Peel.

Heat a griddle pan over a high heat. Brush the sourdough with the olive oil and toast on the heated griddle pan for 1-2 minutes on each side or until charred.

Place a slice of sourdough onto each plate. Top with some mixed leaves, an egg, the pickled Jerusalem artichokes and a drizzle of pesto. 

Note: This restaurant recipe has been slightly amended by Bord Bia to make it easier for you to recreate at home.