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Eggs BenaBabs

SUBMITTED BY: Babs Hanna

"My version of eggs benedict. Serve your bacon or sausage on side with vegetables. Everyone loves this."
PREP TIME  1 Hr
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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
  • 1/2 cup chopped fresh chives

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.
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 325

  • Total Fat: 25.2g
  • Cholesterol: 297mg
  • Sodium: 657mg
  • Total Carbs: 17g
  •     Dietary Fiber: 8.2g
  • Protein: 11.8g

VIEW DETAILED NUTRITION

About: Nutrition Info

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