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: : -

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.
Prepare Hollandaise Sauce according to recipe directions.
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.
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.

4 servings

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