Eggs Benababs Recipes

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EGGS BENABABS



Eggs BenaBabs image

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

Provided by Babs Hanna

Categories     Breakfast and Brunch     Eggs

Time 1h

Yield 4

Number Of Ingredients 8

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
½ cup chopped fresh chives

Steps:

  • 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.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 16.3 g, Cholesterol 186 mg, Fat 12.4 g, Fiber 8.2 g, Protein 11 g, SaturatedFat 2.6 g, Sodium 507.9 mg, Sugar 1.8 g

EGGS BENABABS



Eggs BenaBabs image

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

Provided by Babs Hanna

Categories     Breakfast Eggs

Time 1h

Yield 4

Number Of Ingredients 8

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
½ cup chopped fresh chives

Steps:

  • 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.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 16.3 g, Cholesterol 186 mg, Fat 12.4 g, Fiber 8.2 g, Protein 11 g, SaturatedFat 2.6 g, Sodium 507.9 mg, Sugar 1.8 g

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