Best 2 Artichoke Benedict Recipes
Indulge in a culinary masterpiece that harmoniously blends the rich flavors of artichoke and hollandaise sauce in a unique Eggs Benedict variation. This delectable dish, known as Artichoke Benedict, elevates the classic brunch experience with its vibrant flavors and textures. Perfectly poached eggs rest atop tender artichoke hearts, nestled on toasted English muffins. The crowning glory is the creamy hollandaise sauce, its tangy richness complementing the earthy sweetness of the artichokes. With variations ranging from the traditional to the adventurous, this article presents a collection of Artichoke Benedict recipes that cater to diverse palates and preferences. Embark on a culinary journey and discover the perfect recipe to satisfy your cravings for this extraordinary brunch delicacy.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Nutrition Facts : Calories 470 calories, Fat 32g fat (18g saturated fat), Cholesterol 296mg cholesterol, Sodium 711mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 9g fiber), Protein 19g protein.
ARTICHOKE BENEDICT
I love artichokes and eggs benedict. When I found this recipe I immediatly made it for breakfast the next morning. It is a beautiful and elegant breakfast dish that is great for a special occasion or romatic morning.
Provided by NcMysteryShopper
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Tips:
- Prep the Artichokes in Advance: To save time, steam or boil the artichokes a day ahead and store them in the refrigerator. This way, you can quickly assemble the Eggs Benedict in the morning.
- Use High-Quality Hollandaise Sauce: A creamy, flavorful hollandaise sauce is essential for Eggs Benedict. If you're short on time, use a good-quality store-bought hollandaise sauce. Otherwise, try making your own using fresh egg yolks, melted butter, lemon juice, and a pinch of cayenne pepper.
- Cook the Eggs Gently: Poach the eggs gently in simmering water to prevent them from becoming overcooked and rubbery. Use a slotted spoon to carefully transfer the poached eggs to a paper towel-lined plate to drain any excess water.
- Assemble the Eggs Benedict Correctly: Place an English muffin half on a plate, top with a slice of artichoke, a poached egg, and a generous spoonful of hollandaise sauce. Sprinkle with paprika and chopped chives for a garnish.
Conclusion:
Artichoke Benedict is a delicious and elegant brunch dish that is sure to impress your friends and family. With its creamy hollandaise sauce, tender poached eggs, and flavorful artichoke hearts, this dish is a perfect way to start your day. Follow the tips above to ensure your Eggs Benedict turns out perfect every time. Enjoy!
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