Artichoke Benedict Recipe #108255
I love artichokes and eggs benedict. When I found this recipe I immediatly made it for breakfast the next morning. It is a beautiful and elegant breakfast dish that is great for a special occasion or romatic morning.
50 min | 20 min prep
SERVES 4
- 4 medium artichokes
- 4 slices Canadian bacon (1/4-inch thick)
- 4 eggs
- 3 egg yolks
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/2 cup firm cold butter, cut into eighths
- 1/8 teaspoon paprika
- ground red pepper
- Preparing Artichokes.
- Wash artichokes under cold running water.
- Cut off stems at base and remove small bottom leaves.
- Stand artichokes upright in deep saucepan large enough to hold snugly.
- Add 1 teaspoon salt and two to three inches boiling water.
- (Lemon juice, herbs, garlic powder or onion powder may be added, if desired).
- Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork.
- (Add a little more boiling water, if needed).
- Turn artichokes upside down to drain.
- Artichoke Benedict.
- 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.
- Holladnaise Sauce.
- In small saucepan, heat together egg yolks, water and lemon juice.
- Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
- Stir in butter, 1 piece at a time, until melted and sauce is thickened.
- Stir paprika, red pepper and salt to taste.
- Remove from heat.
- Spoon over eggs.
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5 stars