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EGGS BENEDICT WITH ARTICHOKE HEARTS AND DILL HOLLANDAISE SAUCE
Degree of Difficulty:
2
Yield: Makes 4 servings
Ingredients: 1 1.8-ounce package Hollandaise sauce 1
teaspoon white vinegar 1 teaspoon salt 8 extra-large or jumbo eggs 8 Luna Rossa Whole Artichoke Hearts, drained, patted dry, bottom
sliced off 4 English muffins sliced and toasted 4 teaspoons fresh dill, finely chopped .
Method: Prepare Hollandaise
sauce according to package directions; keep warm.
Bring about 1 inch water to boil in a large skillet. Add vinegar and salt, and lower heat
to point where water barely bubbles. Break eggs, one at a time, into small bowl and slip into bubbling water (cook no more than 4 eggs at a time).
Cook until white is set and yolk is filmed over. Drain on paper towels and cook remaining 4 eggs. Once the remaining 4 eggs are cooked, carefully
place previously cooked eggs into bubbling water for 30 seconds to reheat.
Place one artichoke heart on each muffin, then top
with one egg. Stir 3 teaspoons dill into Hollandaise sauce. Top each egg with a spoonful of Hollandaise sauce. Garnish with
remaining dill. Serve immediately. |
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