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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Not your traditional eggs benedict. the artichokes add something special. My bestfriend loves this dish. Ingredients:
4 medium artichokes |
4 1/4-inch thick slices canadian bacon |
4 eggs |
1 pkg hollandaise sauce, prepared as per directions |
note |
purists who wish, may make their own hollandaise sauce. this was just much easier for me. |
Directions:
1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut tips off remaining leaves. Stand artichokes upright in deep saucepan large enough to hold them snugly. Add 1 teaspoon salt and two to three inches boiling water. Cover and boil gently 35 to 45 minutes or until base can be pierced easily with a fork. Brown Canadian bacon slices in skillet. Poach eggs in boiling, salted water. Spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs. Spoon on Hollandaise Sauce and serve immediately.
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