Eggs BenaBabs

Ingredients

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

Directions

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.

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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.

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