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
Course: BreakfastCuisine: FrenchDifficulty: EasyServings
4
ServingsPrep time
25
minutesIngredients
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
Directions
- Wash the fresh artichokes, remove stems and small bottom
leaves. - 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
