Hands down, the most elegant breakfast I can think of…
To serve four people…
Ingredient list:
4 artichokes
8 eggs
2 T white vinegar
for the hollandaise:
3 egg yolks
1 1/2 sticks butter, cut into cubes
1 1/2 t fresh lemon juice
1/2 t salt
few grinds of pepper from the mill
Rinse the artichokes thoroughly
trim the stems from the bottom
trim the long spikes from the top
cook until tender – I use a pressure cooker for 15 minutes in two cups of water or you can steam them in a covered pan in water for 30 or 35 minutes until tender
For the Hollandaise:
Put the egg yolks and lemon juice in a heavy bottom pan, start on low heat and increase slightly if necessary, whisk for a few minutes and then continually while you add the butter one cube at at a time letting each cube melt before adding the next – keeping the heat low will ensure the eggs emulsify instead of just scrambling.
For the eggs:
Fill a pan with water to within a few edges of the top, add white vinegar and bring to a boil. Turn down to a simmer, break the eggs into a small bowl one at a time and then add to the water carefully. Turn off the heat and cover the pan for five minutes.
assemble the Benedicts by opening up the artichoke, putting two poached eggs in the center and covering with hollandaise, salt and pepper to taste
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This post is in honor of the letter “A” and part of Jenny Matlock’s Alphabet Thursday. For more articulate “A” posts, please click here http://jennymatlock.blogspot.com/
EG CameraGirl says
November 19, 2014 at 1:24 pmOh, this sounds incredibly good! Rich, calorie laden and delicious!
Leovi says
November 19, 2014 at 2:03 pmYes, just wonderful recipe and beautiful pictures, looks like a flower, rich artichoke!
artmusedog and carol says
November 19, 2014 at 2:03 pmOh it does look so delectable and elegant ~ Great shots too for A ~
Happy Weekend to you,
artmusedog and carol
http://www.acreativeharbor.com
Barbara says
November 19, 2014 at 3:46 pmOh, my mother would have been in heaven. She loved eggs Benedict and we’ve been eating artichokes since I was a little kid. What a fabulous combo! I so wish she was still with us so I could make it for her! But when the kids are home, I’ll make it for them and we’ll remember her.
Eden Hills says
November 19, 2014 at 4:43 pmI don’t think I’ve ever had artichoke, but you certainly make it look delicious!
Brona says
November 19, 2014 at 5:50 pmConverted!
I love eggs benedict anytime, but this looks divine … & a little healthier than the potato rosti I usually have my eggs on top of!!
Beautiful photography too 🙂
Holly Gault says
November 19, 2014 at 6:12 pmNum!
Betty says
November 19, 2014 at 6:45 pmSounds good to this artichoke lover. I just wish that I could find decent artichokes here. I thought when Fresh Market opened I’d find them there, but they’re more expensive and no better than the regular grocery stores. Ever since Albertson’s pulled out of Houston I haven’t been able to find good ones.
Lorraine @ Not Quite Nigella says
November 19, 2014 at 10:34 pmWhat an incredible breakfast RMW!! 😀 I’d happily get up at the crack of dawn for that!
Jim says
November 20, 2014 at 7:48 amLooks soooo pretty, Ms. RMW. I don’t remember having an open artichoke but now I have and will try it. I like artichokes. Thank you. 🙂
..
Arkansas Patti says
November 20, 2014 at 12:02 pmIt has been so long since I have had an artichoke. Sadly my tiny town hasn’t heard of them. Sure looks yummy.
WolfSong says
November 20, 2014 at 1:25 pmOh, that looks very tasty! I’ve never had artichoke, but I’m willing to try it with this recipe. 🙂
By the way, that is the coolest looking whisk I have ever seen!
Dominique Goh says
November 20, 2014 at 4:35 pmI’ve never tasted artichoke before. Interesting looking food.
storybeader says
November 20, 2014 at 6:25 pmlooks delicious! My favorite vege HAS to be the artichoke! Love your whisk – so pretty! {:-D
Little Wandering Wren says
November 20, 2014 at 7:54 pmI have never cooked artichokes but think I should start! Your recipes looks delicious and your photos lovely. On top of the Artichokes, I love the whisk and all the different colour eggs – you have style through and through on this post!
Wren x
Jesh SrG says
November 21, 2014 at 12:04 amWow, it sure looks delicious:) You make the recipes on your posts so attractive!
Also looked at your post below about your coast trip in CA. The path with the trees to one side looks very painterly- the 101 us so relaxing to drive, isn’t it? Hope I can go there soon!
Gattina says
November 21, 2014 at 9:46 amLooks and sounds yummy ! I prefer to eat it already cooked then to prepare, lol !
Granny Annie says
November 23, 2014 at 5:59 amI always wish the Americana Hen’s eggs would be the same color inside as the shell. LOL I am definitely going to make that breakfast. Maybe for some of my Thanksgiving guests. Thank you.
Jenny Matlock says
November 23, 2014 at 3:52 pmHello, my lovely friend!
So excited to come and visit you AND to see a recipe Mr. Jenny would absolutely adore!
Thank you for linking for the letter A!
A+
Esther Joy says
November 25, 2014 at 7:06 pmI’ve never tried very often to cook artichokes, but you make it look easy and delicious!
artmusedog and carol says
November 26, 2014 at 3:18 pmHappy Thanksgiving to you ~ xoxoxo
Happy Thanksgiving,
artmusedog and carol
http://www.acreativeharbor.com
STELLA ANN says
November 28, 2014 at 4:03 amI tried this with canned artichoke bottoms and it was great. One artichoke was 3.99 fresh…….Happy Holidays.
Rocky Mountain Woman says
November 29, 2014 at 12:47 pmStella Ann,
That’s a great idea! I’m going to try it.
RMW
Cristina says
December 31, 2018 at 3:29 pmArtichoke is one of my childhood comfort foods, but this is a wonderfully unique way to make it breakfast. Looks so good!