ARTICHOKE BENEDICT
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.
Provided by NcMysteryShopper
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
ARTICHOKE-SCRAMBLED EGGS BENEDICT
Artichoke bottoms take the place of English Muffins in this quick & very elegant supper or breakfast. Substitute reoasted mushrooms for the pancetta for a vegetarian option. Serve with a tossed salad of baby greens and/or some fruit salad. Found in EatingWell March/April 2008 edition.
Provided by Manami
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F
- Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano.
- Place them top-side down on half of a large baking sheet.
- Spread pancetta in an even layer on the other half.
- Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
- Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth.
- Beat eggs and egg whites in a large bowl.
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.
- Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
- To serve, divide the artichoke bottoms among 4 plates.
- Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.
- Garnish with oregano sprigs, if desired.
- **Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans-found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.
Nutrition Facts : Calories 339, Fat 16.3, SaturatedFat 4.3, Cholesterol 324.2, Sodium 634, Carbohydrate 30.6, Fiber 14.4, Sugar 1.9, Protein 22.8
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