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Eggs BenaBabs

By: Babs Hanna

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

Rate/Review | Read Reviews (1)

What to Drink?
	Sauvignon Blanc

Prep Time:
1 Hr

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.