Breakfast Artichokes with Hollandaise Sauce

breakfast-artichokes

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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Hollandaise
  1. 4 large egg yolks
  2. 2 tablespoons fresh lemon juice
  3. 1 cup butter, melted
  4. ¼ teaspoon salt
  5. Dash ground red pepper
Artichokes
  1. 1 teaspoon salt
  2. 4 large artichokes
  3. 4 slices thick-cut bacon, cooked until crisp
  4. 4 large eggs, poached
  5. Paprika
Instructions
  1. 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.
  2. For artichokes: Trim artichoke stems, and remove outer 2 layers of leaves. Cut off ½ inch of top of artichokes.
  3. 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.
  4. Gently pull down and spread out artichoke leaves to resemble flower petals. Remove center petals and fuzzy choke from center of artichokes.
  5. 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.
Notes
  1. 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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