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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My version of eggs benedict. Serve your bacon or sausage on side with vegetables. Everyone loves this. Ingredients:
1 tablespoon olive oil |
2 tablespoons white vinegar |
1 quart water |
4 artichokes, uncooked and trimmed to the heart |
1 recipe hollandaise sauce |
4 eggs |
1 cup black olives, sliced |
1/2 cup chopped fresh chives |
Directions:
1. Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain.
2. Prepare Hollandaise Sauce according to recipe directions.
3. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add remaining vinegar. Carefully break eggs into simmering water, and allow to cook for 3 to 5 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
4. Place artichoke hearts on a serving platter. Place a poached egg on top of each artichoke heart. Cover with hollandaise sauce. Sprinkle olives on top of sauce. Sprinkle chives around platter.
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