Eggs BenaBabs

Artichoke hearts and olives lend themselves to this exciting variation on a brunch favorite!

• Preparation Time: 60 mins
• Total Time: 60 mins
• Calories: 204 Calories

Ingredients

• 4 eggs
• 1 tablespoon olive oil
• 2 tablespoons white vinegar
• 1 quart water
• 4 artichokes, uncooked and trimmed to the heart
• 1 recipe Hollandaise Sauce
• 1 cup black olives, sliced
• 0.5 cup chopped fresh chives

Recipe Instructions

Step 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.

Step 2

Prepare Hollandaise Sauce according to recipe directions.

Step 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.

Step 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.