Eggs Benababs

Name: 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

8 ingredients

4 steps

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

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.