Eggs BenaBabs1 Reviews
- Prep: 1 hr
- Ready In: 1 hr
“My version of eggs benedict. Serve your bacon or sausage on side with vegetables. Everyone loves this.” - by Babs Hanna
Original recipe yields 4 servings
- 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.
- Prepare Hollandaise Sauce according to recipe directions.
- 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.
- 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.
Amount Per Serving (4 total)
- 204 cal
- 12.4 g
- 16.3 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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 s..." See moreubbing 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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