Artichoke Eggs Benedict with Mock Hollandaise

Eggs Benedict has always been one of my favorite breakfasts to make and eat – but the instability of the hollandaise sauce makes it tough to enjoy this meal with such a busy schedule.

That’s why I love my mock hollandaise sauce! The process is so easy and I don’t have to worry about everyone being at the breakfast table at the same time to enjoy this dish!

Artichoke Eggs Benedict with Mock Hollandaise

Recipe by Chef BinksCourse: BreakfastCuisine: FrenchDifficulty: Easy


Prep time




  • 4 Medium Artichokes

  • 4 Slices Canadian Bacon

  • 4 Eggs

  • 8 Tablespoons of Mock Hollandaise Sauce

  • Mock Hollandaise Sauce
  • 1/2 Cup Olive Oil Mayonnaise

  • 1/2 Tablespoon Macadamia Nut Oil (or Preferred Cooking Oil)

  • 2 Teaspoon Fresh Lemon Juice

  • 1 Teaspoon Dijon Mustard

  • 1 Dash Tarragon


  • Wash the fresh artichokes, remove stems and small bottom
  • Stand the artichokes upright in a deep saucepan and fill
    with 2 to 3 inches of lightly salted water. Cover and boil gently, 35
    to 45 minutes. Remove from pan and stand artichokes to drain
    any excess water
  •  Gently open leaves of the artichokes. With a spoon, carefully
    remove the center petals and fuzzy center from the artichoke bottoms. Discard these parts
  •  Brown your Canadian bacon in a skillet, and poach the eggs in
    boiling salted water simultaneously.
  • Placing a bacon slice in each artichoke, top with a poached egg
    and 2 tablespoons of Mock Hollandaise Sauce. Serve immediately.
  • Mock Hollandaise Sauce
  •  Stir ingredients together; mix well

Recipe Video

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