Poached Eggs with Artichokes

In a saucepan, melt the butter, add a teaspoon of mustard and one of flour, stir and let the mixture sauté a little

Moisten it by alternating a little water and a little vinegar, adjust salt and pepper

Cook for 5 minutes, stirring

Blanch the artichoke hearts, cut them horizontally to obtain eight discs, and arrange them in a circle on the serving plate

Cut the bacon into pieces and brown it with a drizzle of oil

Drain them and distribute them in the center of the artichoke circle

Cook the eggs by cracking them into lightly boiling salted water and vinegar

Remove them after 3-4 minutes with a slotted spatula, place them on the layer of bacon, and sprinkle them with the sauce