Wonderful savory option for brunch, complete with your choice of greens and Hollandaise sauce.
By Susan Benton
From Arnaud’s New Orleans
Author: Susan Benton
Recipe Type: Brunch
- 12 freshly cooked artichoke bottoms, still warm, or two 13.5 ounce cans, drained and rinsed
- 1 tablespoon unsalted butter (optional, only if using canned artichoke bottoms)
- 12 large eggs
- 6 English muffins, split and toasted
- 1 cup Creamed Spinach
- 1 ½ cups freshly made hollandaise sauce (see below), kept warm in the top of a double boiler over hot water
- Dash of Paprika
- 3 tablespoons water
- 3 large egg yolks
- Kosher or sea salt and freshly ground white pepper
- Ice cubes, if needed
- ½ cup warm clarified butter
- 2 to 3 teaspoons fresh lemon juice
- If using canned artichoke bottoms, melt the butter in a sauté pan over medium heat. Add the artichoke bottoms and cook gently, turned over once, for about 2 minutes, just to heat through without browning. Remove the pan from the heat, cover, and set aside in a warm place.
- Warm 6 dinner plates in a low oven and poach the eggs (see below.)
- Place 2 toasted muffin halves on each plate, cut side up, and place an artichoke bottom on each one.
- Spoon about 2 tablespoons of creamed spinach into each artichoke bottom, and then place a poached egg on top.
- Ladle about ¼ cup Hollandaise Sauce over the top of each egg and sprinkle with a little paprika, for color. Serve immediately.
- In a small, heavy saucepan, combine the water, egg yolks and a pinch of salt.
- Whisk constantly over low heat until the mixture is foamy and thick enough to form a ribbon when the whisk is pulled from the mixture. It should be pale yellow with the consistency of a thin yogurt. Be ready to pull the pan off the heat and have an ice cube or two on hand.
- Quickly drop and ice cube into the mixture and whisk it in. When the mixture has reached to correct foamy consistency, cool the pan by tipping it to the side and carefully holding the base of the pan under cold running water for a few seconds. This will stop the sauce from cooking any further.
- Off the heat, begin adding the warm clarified butter drop by drop, whisking all the time. Add the butter very slowly for about 30 second, then add the rest of the butter in a very thin, steady stream whisking until is all incorporated. Whisk in 2 teaspoons of lemon juice, and taste. You should be able to taste the lemon, but it should not over power the delicate sauce or taste sour. Add more lemon juice bit by bit, if necessary, to achieve the perfect balance.
- Adjust the seasoning with salt and add a pinch of white pepper. Serve immediately.