Prep 20 mins
Cook 30 mins
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.
- 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.
A WOW of a presentation. I made a trial recipe. I am planning on making a Valentine's day to remember. Am trying to cover my dear one's favorite foods in the day's menu from breakfast to dinner. Wanted to show him this, but will save it for the WOW on Valentine's Day. Thanks for sharing
Praise to the Benedict artist!!! I've had and made all kinds of benedicts, and florentines, esparagus, tomato, but never even thought of using artichoke. Even for an appetizer, to just have artichoke with hollandaise sauce would be tasty. Nice presentation too. I had to just do a reg benedict with english muffin and placed it on top of the choke. No lemon in my sauce, but excellent post for all the different varieties you can make with it. Salmon benedict on choke?? hmmmm, yes I think I will. Peace!!