Artichoke, Herb & Eggs Skillet

Ingredients

• 5 Eggs
• 1½ cups Artichoke Hearts, quartered and patted dry
• 1 leek, sliced in half-moons and washed
• 2 cloves garlic, sliced
• ½ cup crumbled goat cheese
• Handful dill and parsley, chopped
• 3 tbsp olive oil
• Zest of 1 lemon
• Salt and black pepper

Method

1. Cook the leek in the olive oil over medium-low with a pinch of salt until completely soft and sweet, 8 minutes. Add the garlic for the last minute.
2. Turn the heat up and add the Artichoke Hearts. Let them sit undisturbed 3 minutes so they take on real color — patting them dry first is what makes that possible.
3. Beat the Eggs with salt, pepper, and half the herbs and pour into the pan, stirring gently until soft curds form and the mixture is still glossy, about 2 minutes.
4. Scatter the goat cheese over, cover for 1 minute off the heat so it softens without melting away entirely.
5. Finish with lemon zest and the remaining herbs and serve straight from the pan with toast.