Artichoke Eggs Benedict Food

ARTICHOKE EGGS BENEDICT RECIPE:

Steps:

• Wash artichokes under cold, running water.
• Pull off lower petals and cut off stems. Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.
• TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.
• Stand prepared artichoke in deep saucepan or pot with 3 inches boiling water. NOTE: If desired, oil, lemon juice and seasonings can be added to cooking water. Cover and boil gently approximately 25 to 40 minutes, depending on size, or until petal near the center pulls out easily.
• Remove cooked artichokes from the pan and place them upside down on a rack to drain and cool.
• When artichokes are cooled, spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard.
• Brown Canadian bacon slices in skillet; place browned bacon slices into artichoke centers, covering bottom.
• Poach eggs in boiling, salted water.
• How To Poach Eggs - Check out Linda's article on Poached Eggs:
• I like to poach my eggs in a wide shallow pan. Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching, as you do not want the eggs to stick together. NOTE: I like to use a non-stick pan so the poached eggs will not stick to the bottom of the pan.
• One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Don't put too many eggs in the pot at one time. If the yolk breaks as you crack the egg or as you are putting the egg in the water, that egg is a goner. Pull it out and use it for something else or perhaps someone wants scrambled eggs instead.
• With a spoon, gently nudge the egg whites closer to their yolks. Immediately cover with a lid and turn off the heat. Do not disturb the egg/eggs once you have put it in the water!
• Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
• When the eggs are done, lift each poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain the eggs well.
• To serve, top each prepared artichoke with one (1) bacon slice and with one (1) poached egg. Spoon Hollandaise Sauce over the top and serve immediately.
• Makes 4 servings.
• In small saucepan over low heat, heat together egg yolks, water, and lemon juice, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in paprika, red pepper. and salt to taste. Remove from heat.
• Serve warm. Cover and chill if not used immediately.
• Makes about 3/4 cup.

EGGS SARDOU

Steps:

• In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
• Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
• Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
• Remove the eggs with a slotted spoon, and place on a large plate.
• Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot.
• In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.

ARTICHOKE & SPINACH EGGS BENEDICT

Steps:

• Prepare sauce mix according to package directions. Set aside and keep warm., Using a sharp knife, cut stems from artichokes. Remove and discard outer leaves, leaving each artichoke bottom exposed. Cut off tops 1/2-in. above artichoke bottoms and discard. With a grapefruit spoon, carefully remove the fuzzy centers and discard. Place artichoke bottoms in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes., Meanwhile, in a large skillet, saute green onion in butter until tender. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the spinach, lemon juice, salt and pepper; heat through. Remove from the heat; stir in cheese until melted., With a slotted spoon, lift each egg out of the water. On each artichoke bottom, place 1/3 cup spinach mixture, a poached egg and 1/3 cup sauce. Sprinkle with paprika. Serve immediately.

ARTICHOKES WITH EGGS

Steps:

• Set the artichokes upright and gently spread the leaves away from the center. Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them. Do not scrape away any of the fleshy bottom. Place artichokes on a serving dish or on individual plates.
• Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.
• Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft. Remove the eggs to a bowl and fold in the chive. Spoon some of the eggs into the cavity of each artichoke.
• Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.

ARTICHOKE BENEDICT

Steps:

• Preparing Artichokes.
• Wash artichokes under cold running water.
• Cut off stems at base and remove small bottom leaves.
• Stand artichokes upright in deep saucepan large enough to hold snugly.
• Add 1 teaspoon salt and two to three inches boiling water.
• (Lemon juice, herbs, garlic powder or onion powder may be added, if desired).
• Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork.
• (Add a little more boiling water, if needed).
• Turn artichokes upside down to drain.
• Artichoke Benedict.
• Brown Canadian bacon slices in skillet.
• Poach eggs in boiling, salted water.
• Spread leaves of artichoke open like flower petals.
• Remove center petals and fuzzy centers from artichokes and discard.
• Place bacon slices into artichoke centers, covering bottom, and top with poached eggs.
• Holladnaise Sauce.
• In small saucepan, heat together egg yolks, water and lemon juice.
• Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
• Stir in butter, 1 piece at a time, until melted and sauce is thickened.
• Stir paprika, red pepper and salt to taste.
• Remove from heat.
• Spoon over eggs.