Eggs Benababs

Ingredients

• Servings: 4
• 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

Recipe

Ready Time: 1 hr


• 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.