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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter |
2 shallots, chopped |
9 ounces small fresh mushrooms, sliced |
1/4 cup king arthur unbleached all-purpose flour |
2 cups milk |
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon |
1-1/2 ounces gruyere cheese, shredded |
8 artichoke bottoms (drained canned or cooked fresh) |
1 tablespoon lemon juice |
pinch salt |
1 teaspoon white vinegar |
8 eggs |
4 english muffins, split and toasted |
Directions:
1. In a saucepan, saute shallots in butter until tender. Add mushrooms; cook and stir until mushrooms release their liquid. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tarragon. Reduce heat; cook and stir for 5 minutes. Add cheese; stir to melt. Remove from the heat; keep warm.
2. In a small saucepan, warm the artichoke bottoms in water to cover. Season lemon juice and salt. Keep warm.
3. To poach eggs, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken, about 4 minutes. With a slotted spoon, lift each egg out of the water.
4. To serve, top each muffin half with an artichoke bottom, poached egg and about 1/3 cup sauce. Garnish with a sprig of tarragon if desired. Yield: 4 servings.
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