I was hankering for some Eggs Benedict and of course the English muffin is a no go but I really wanted something hearty to carry my eggs and bacon. So what looks like an English muffin and is something you can really get your teeth into? Artichoke hearts.
I had purchased some artichokes the night before so I got to trimming them to find the succulent heart in the center. (Of course I don’t intend to waste any of the delicious artichoke, so I’ll come up with something for the rest of it later).
The heart really looks like an English muffin so if your eyes believe it your tongue might too!
I laid out the artichoke hearts and then layered the bacon slices on top (the bacon fat creates an amazing texture). Stuck them in the oven for about 20 minutes.
Next the wonder of all wonders was the Hollandaise Sauce. I whipped up the ingredients until the sauce looked silky smooth and poured it into my Hollandaise boat.
I got the water going for the poached eggs. The artichokes and bacon smelled ready, pulled them out. It looked delectable (totally works as an appetizer).
Next, the eggs went into their hot bath and then it was time to assemble.
Artichoke crusted in egg white, crispy strips of juicy bacon, topped with a just-jiggly perfect poached egg. Yes!
Welcome to my weekend repertoire Sir E. Benedict and Artie.
- Eggs Benedict
- 4 eggs
- 1 egg white (use from Hollandaise Sauce Recipe below)
- 250 grams of bacon
- 4 Artichoke Hearts
- 3/4 cup of balsamic vinegar
- salt and pepper to taste
- Hollandaise Sauce
- 4 egg yolks
- 1 tbsp of lemon juice
- pinch of salt and paprika
- ¾ cup of melted ghee
- Line a baking sheet with foil and set aside. Preheat your oven to 375 degrees. Deconstruct your artichokes and remove the artichoke hearts. Place the hearts in balsamic vinegar for 20 minutes.
- For your Hollandaise Sauce, place a pot of water to simmer on your stove. Melt the ghee in a saucepan. Separate your eggs and place the yolks in a stainless steel cooking bowl. Hold on to the egg whites for the next step.
- Remove your hearts from the marinade and place on cookie sheet, brush the tops of them with the egg white and then place your bacon over the artichokes as a second layer. Stick your tray in the oven for 20 minutes.
- Back to the sauce, whisk the yolks with the lemon juice and then place your bowl over the simmering water. Slowly add in the ghee and bit of salt and continue to whisk until your sauce doubles in size and is silky. Set aside.
- To poach your eggs, turn up the heat on your stove and let the same water get to a rolling boil. Crack your eggs one at a time into a ladle and the slide the egg into the water. Give them about a minute and a half and remove.
- Now you are ready to assemble. Grab your artichoke hearts and bacon, then lay your poached egg and pour the Hollandaise silk on top.