Preparation:

1. Peel the potatoes and cut them into regular cubes.
2. Cook the eggs for approximately 8 or 9 minutes. Once they have cooled, peel them.
3. Peel the garlic clove
4. Cut the bread into slices
5. Put plenty of extra virgin olive oil in a frying pan and fry the garlic clove. Once fried, remove and place in a mortar and pestle.
6. Fry the slices of bread and, once fried, put them in the mortar and pestle.
7. Put a pinch of salt and a couple of spoonfuls of sweet paprika in a mortar and pestle, together with the fried garlic clove and the fried bread, and crush.
8. Put a couple of spoonfuls of extra virgin olive oil in a casserole dish and add the pieces of tagarninas together with the diced potatoes.
9. Turn and fry for a few minutes. When the potato is ready, add the majado and stir a few times. Make sure the paprika does not burn.
10. Cover with water, cook for a few minutes.
11. Add the cream and cook for a couple of minutes more.
12. Remove a few pieces of cardoons from the pan and set aside.
13. Blend with a high-powered blender.
14. Once each portion has been placed in the bowl, place a boiled egg, previously crushed with a fork. Top the egg with some pine nuts, a few flakes of coconut, a few flakes of sweet paprika, a little black salt, some dried flower petals and a few pieces of the tagarnina we had set aside. Finish with a drizzle of extra virgin olive oil.