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Eggs BenaBabs

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

1 h servings 204 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  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.

Footnotes

Nutrition Facts


Per Serving: 204 calories; 12.4 g fat; 16.3 g carbohydrates; 11 g protein; 186 mg cholesterol; 508 mg sodium. Full nutrition

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Reviews

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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...

For expediency I used artichoke hearts from a can and a Hollandaise mix packet. I really loved the way the earthy flavors from the artichoke hearts, black olives and scallions came together!

or 1 can artichoke bottoms, 1 recipe hollandaise or 1 container prepared Hollandaise from T. Joe's, 3 eggs, sliced black olives, chopped chives. Sooo easy and soooooo good.