Poached Eggs On Artichoke Bottoms With White Truffle Cream And Mushrooms Food

POACHED EGGS, POLENTA, AND MARINATED ARTICHOKES

Poached Eggs, Polenta, and Marinated Artichokes image

Polenta's hearty whole grain makes an ideal foil for artichoke hearts in a quick marinade of spicy vinaigrette. The yolks play the role of silky sauce.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 10

Ingredients

6 artichoke hearts (8 ounces), quartered (fresh, jarred, or frozen and thawed)
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
2 tablespoons freshly chopped parsley
Red-pepper flakes, to taste
Coarse salt
1 cup milk
3/4 cup medium-grain polenta
2 tablespoons freshly grated Parmesan
4 large eggs

Steps:

In a bowl, combine artichokes, 2 tablespoons oil, vinegar, parsley, and pepper flakes. Season with salt and set aside.
Bring milk and 3 cups water to a boil in a saucepan. Gradually add polenta and cook, stirring, until liquid is absorbed and polenta is tender, 18 to 20 minutes. Remove from heat and stir in remaining oil and Parmesan. Season with salt and pepper and cover. (If polenta becomes too thick, whisk in water by the tablespoon.)
Fill a high-sided skillet with 2 inches water; bring to a boil, then reduce to a simmer. Crack one egg at a time into a teacup or small bowl and gently slide into simmering water. Repeat with remaining eggs. Cook until white is just set and yolk is still loose, 3 to 4 minutes. Remove eggs from water using a slotted spoon.
Spoon polenta into serving bowls. Top with egg and sprinkle with artichokes.

Nutrition Facts : Calories 336 g, Cholesterol 217 g, Fat 17 g, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, Sodium 309 g

STEAMED ARTICHOKES WITH POACHED EGGS AND SMOKED SALMON

Steamed Artichokes with Poached Eggs and Smoked Salmon image

For a festive spring brunch, poach your eggs, spoon them into steamed artichokes, and top them with hollandaise sauce and smoked salmon.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

4 medium or large artichokes
Coarse salt and freshly ground pepper
4 medium or large eggs
Martha's Hollandaise Sauce
4 thin slices smoked salmon (2 ounces total)

Steps:

Cut off stems of artichokes flush with bottoms; discard. Using kitchen scissors, trim outer 3 layers of leaves to 2 inches.
Fill a large stockpot with 2 inches of water. Set a steamer basket over water. Stand artichokes upright in basket; cover pot. Bring to a boil. Steam until bottoms of artichokes are tender when pierced with the tip of a knife, 30 to 40 minutes.
Remove artichokes from pot; let stand until cool enough to handle. Remove and discard inner leaves, leaving trimmed outer leaves to create a flowerlike shape. Using a teaspoon, remove fuzzy choke and any purple leaves; discard. Gently spread apart artichoke leaves to create desired appearance. Season with salt and pepper. Cover to keep warm.
Fill a large saucepan with 4 inches of water; bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl to slide egg carefully into water in pan. Repeat with remaining eggs. Cook until whites are set but yolks are still soft, 2 to 3 minutes. Lift out eggs with a slotted spoon; briefly rest spoon on paper towels to drain eggs.
Immediately spoon 1 egg inside each artichoke (be careful not to pierce yolk). Spoon about 1 tablespoon hollandaise sauce over top of each egg. Drape 1 slice salmon on top. Serve with hollandaise.

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