Eggs BenaBabs recipe

All Recipes Breakfast and Brunch Recipes Eggs

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
½ cup chopped fresh chives

Nutrition Info

204.4 calories
carbohydrate: 16.3 g
cholesterol: 186 mg
fat: 12.4 g
fiber: 8.2 g
protein: 11 g
saturatedFat: 2.6 g
servingSize: -
sodium: 507.9 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

My version of eggs benedict. Serve your bacon or sausage on side with vegetables. Everyone loves this.

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