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Meat, Meal soups and plant based

Pan-fried Jerusalem artichokes with bacon and soft-boiled eggs

Pan-fried Jerusalem artichokes with bacon and soft-boiled eggs is a fall and winter dish for 4 people, ready in 40 minutes, easy to make, for €2.60 per person. The key is to parboil the Jerusalem artichokes before browning them in the pan, so they stay tender inside and crisp outside, under a soft-boiled egg with a runny yolk.

Tonight, pan-fried Jerusalem artichokes with bacon and onions, topped with a runny soft-boiled egg, a treat made from a forgotten vegetable.

Pan-fried Jerusalem artichokes with bacon and soft-boiled eggs
Total time
40 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Jerusalem artichoke has a mild, slightly sweet flavor close to artichoke, and a texture that turns tender once cooked. Pan-fried after a quick boil, it develops a nice golden crust from the bacon fat while staying soft inside. The soft-boiled egg on top adds a runny yolk that coats everything the moment you break it, no extra sauce needed.

This is a simple weeknight dish that breaks from the usual vegetables without requiring any special technique. It works well for a quiet dinner for two or among adults, served with a slice of country bread for mopping up the yolk. Kids, less familiar with this forgotten vegetable, sometimes enjoy it less, but Jerusalem artichoke fans will find its full character here.

The ingredients

4 people

Fruits and vegetables

  • Jerusalem artichokes 800 g
  • Onions 2
  • Garlic 2 cloves
  • Parsley 1 bunch

Butcher

  • Smoked bacon lardons 200 g

Dairy

  • Eggs 4

Bakery

  • Country bread 4 slices

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Gluten

The step by step recipe

  1. Scrub the Jerusalem artichokes, cut them into thick rounds, and blanch them for 5 minutes in boiling salted water. 5 min

    This precooking step keeps them from staying hard in the center.

  2. Brown the bacon lardons in a large dry pan and set them aside. 5 min

    Keep the rendered fat to brown the Jerusalem artichokes.

  3. Sauté the drained Jerusalem artichokes in the fat with the olive oil until well browned, then add the sliced onions and garlic. 15 min

    Let them color without stirring, this forms a nice crust.

  4. Drop the eggs into boiling water, then cool them and peel them. 6 min

    Count 6 minutes for a set white and a still runny yolk.

  5. Put the bacon back in the pan, divide the mixture among the plates, top each with a halved egg, sprinkle with parsley, and serve with the bread.

    Pepper the soft-boiled egg at the very last moment, it gives it more character.

Our tips to get it right

  • Cut the Jerusalem artichokes into even rounds, about one centimeter thick, so they all cook at the same rate in the pan.
  • Use a wide pan so the Jerusalem artichokes sit in a single layer, otherwise they steam instead of browning.
  • Make the soft-boiled eggs right before serving, they lose their runny yolk if they sit too long after peeling.

The variations

  • Swap the bacon lardons for larger diced smoked pork belly for a heartier bite.
  • For a vegetarian version, skip the bacon and sauté the Jerusalem artichokes in a little butter with a pinch of smoked paprika.
  • To save time, cut the Jerusalem artichokes into smaller pieces, which cuts the parboiling time to just 3 minutes.

What to serve it with

  • A sharply dressed green salad
  • A glass of apple juice
  • Extra grated cheese on top

Storage

The Jerusalem artichoke and bacon mix keeps for 2 days in the refrigerator in a sealed container, without the egg. Reheat it in a pan to bring back some crispness, and make a fresh soft-boiled egg just before serving. It doesn't freeze well, as Jerusalem artichoke turns mushy once thawed.

Questions about this dish

Do you need to peel Jerusalem artichokes?

No, just scrub them well under water. Their thin skin turns crispy during cooking and saves you the peeling work.

Can you swap Jerusalem artichokes for another vegetable?

Yes, potatoes or parsnips work with the same method. The flavor will differ, milder or sweeter depending on the vegetable you choose.

Can you make this dish ahead of time?

You can cook the Jerusalem artichokes and bacon a few hours ahead and reheat them in the pan at the last minute. Make the soft-boiled eggs right before serving to keep the yolk runny.

How do you get a soft-boiled egg right every time?

Count exactly 6 minutes in boiling water, then plunge the egg into cold water to stop the cooking. Peel it gently under running water to avoid damaging the white.

How long does it take to make a pan of Jerusalem artichokes with bacon and soft-boiled eggs?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pan of Jerusalem artichokes with bacon and soft-boiled eggs?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pan of Jerusalem artichokes with bacon and soft-boiled eggs cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten. Always check the labels of the products you buy.

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