Poached egg croissant, artichoke cream, shaved tomme cheese, sheep's cheese, truffle.

For 4 servings: 

• 4 Croissants
• 4 Eggs
• 1 Artichoke
• ½ Onion
• 40g Sheep's tomme cheese
• 10g Truffle
• 5g Tartufata
   

Poach the eggs. 

Cut the croissants with a sharp bread knife just below the large fold. 

Remove the excess crumb and keep the tip. 

Sweat the sliced onion, add the trimmed artichoke hearts, and add enough liquid to cover. 

Let it cook for about 20 minutes, then blend into a fine purée. 

Fill the croissants with the artichoke purée, then slide in a poached egg, add the shaved sheep's tomme cheese and grated truffle. 

You can add a little tartufata to the artichoke purée for extra depth.