Eggs BenaBabs

Eggs BenaBabs

1 Review 1 Pic
  • Prep

    1 h
  • Ready In

    1 h
Babs Hanna
Recipe by  Babs Hanna

“My version of eggs benedict. Serve your bacon or sausage on side with vegetables. Everyone loves this.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain.
  2. Prepare Hollandaise Sauce according to recipe directions.
  3. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add remaining vinegar. Carefully break eggs into simmering water, and allow to cook for 3 to 5 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
  4. Place artichoke hearts on a serving platter. Place a poached egg on top of each artichoke heart. Cover with hollandaise sauce. Sprinkle olives on top of sauce. Sprinkle chives around platter.

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Review (1)

Rate This Recipe
mauigirl
2

mauigirl

I love making eggs benedict and this was no exception. This was delicious and a great recipe for those who are on a low carb diet. I used the Blender hollandaise from AR using one extra egg yolk and subbing white balsamic vinegar for the lemon juice. I cooked the artichokes in boiling seasoned water, cooled and then pulled off all the leaves to use as appetizers and then cleaned the bottom of the choke and this became a twofer recipe:) The artichokes could be done a day or two in advance to make this even easier to assemble. Love this!Thanks so much for sharing this terrific recipe Babs Hanna!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 16.3 g
  • 5%
  • Protein
  • 11 g
  • 22%
  • Cholesterol
  • 212 mg
  • 70%
  • Sodium
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

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