The perfect recipe for your next springtime brunch: Breakfast Artichokes with Hollandaise Sauce.
Breakfast Artichokes with Hollandaise Sauce
Makes 4 servings
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- 4 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 cup butter, melted
- ¼ teaspoon salt
- Dash ground red pepper
- 1 teaspoon salt
- 4 large artichokes
- 4 slices thick-cut bacon, cooked until crisp
- 4 large eggs, poached
- For hollandaise: In the top a double boiler, whisk together egg yolks and lemon juice. Over simmering water, gradually whisk in butter ⅓ cup at a time, whisking until smooth after each addition. Whisk in salt and ground red pepper. Continue cooking, whisking constantly, until mixture registers 160° on a candy thermometer and is thickened. Reduce heat to very low, and keep sauce warm.
- For artichokes: Trim artichoke stems, and remove outer 2 layers of leaves. Cut off ½ inch of top of artichokes.
- In a Dutch oven, add water to a depth of ¾ inch and salt. Place a steamer basket in Dutch oven. Stand artichokes upright in basket, and bring water to a boil. Cover, reduce heat, and simmer for 35 to 40 minutes or until stem ends can be pierced easily with a knife. Remove artichokes from pot, and turn upside down to drain and cool.
- Gently pull down and spread out artichoke leaves to resemble flower petals. Remove center petals and fuzzy choke from center of artichokes.
- Cut bacon slices into 3 pieces each; place 3 pieces on each artichoke, and top each with poached egg. . Place 3 bacon pieces, side-by-side, on each artichoke heart; top each with 1 poached egg. Spoon hollandaise sauce over eggs, and sprinkle with paprika. Serve immediately.
- Some leaves may come off the cooked artichokes as they’re pulled down to resemble flower petals. That’s not a problem; simply tuck them back in.
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