Artichoke Eggs Benedict with Home Fries
- 1 14.5 oz. jar Cynara Marinated Artichoke Hearts, drained
- 4 English muffins, sliced
- ¼ lb country ham, thinly sliced
- 4 t unsalted butter
For the Poached Eggs:
- 2 quarts water
- 4 T white wine vinegar
- 8 eggs, individually cracked into ramekins or shallow cups
- 1 T salt
For the Hollandaise Sauce:
- 3 egg yolks
- ⅔ cup melted unsalted butter
- 1 T lemon juice
- ½ t salt
- ¼ t white pepper
- ⅛ t cayenne (optional)
For the Home Fries:
- 2 large Yukon gold potatoes
- 2 tablespoons of extra virgin olive oil
- ½ onion, minced
- ½ t salt
- ¼ t fresh ground black pepper
- 1 t garlic powder
- 1 t spicy paprika
Cube the potatoes in to ¾” pieces, toss in spices and extra virgin olive oil and bake in a roasting pan in 450 degree oven. After 20 minutes, mix in the minced onion and return the pan to the oven for approximately 10 more minutes. If more crispness is desired, broil for 5 minutes at the end.
While the fries are roasting, prepare the Hollandaise. Melt the butter in a small pan, without allowing it to boil. Place egg yolks in a small bowl sized to fit over a small pan with simmering water, so you have a double boiler. Heat on the lowest possible setting, whisking the egg yolks for 30 seconds to gently warm and activate the proteins in them to facilitate an emulsion. With the help of a ladle, stream the melted butter slowly and steadily into the egg yolks while continuously whisking. If the mixture becomes too thick at any point, add a teaspoon of water to thin it out. Once all of the melted butter has been incorporated, season with salt, white pepper, lemon juice and cayenne. Reserve the sauce on the top of the double boiler, taking care to not allow it to become too hot or too cold, which will cause the Hollandaise to break.
Toast the English muffins. On each half, spread ½ teaspoon of the Hollandaise and top with the thinly sliced country ham to make a nest for the poached egg.
To poach the eggs, use a pan wide enough to fit at least four of them at a time and deep enough to hold at least 4 inches of water. Add the salt and white wine vinegar to the water and bring to a boil before letting it come to a simmer, so that no small bubbles surface. Stir the water with a wooden spoon just before introducing the eggs, to create movement that will help the egg whites fold over the yolk. Slip the eggs carefully into the simmering water without stacking the eggs on top of one another. Poach for roughly 3 minutes, until the white is completely firm but the yolk remains soft. Remove the eggs with a slotted spoon, draining any excess water before placing them in the nests of ham.
Top each egg with Cynara Marinated Artichokes followed by a generous spoonful of Hollandaise sauce. Serve with fresh-from-the-oven home fries.
Chef John Husby
Chef John has travelled the globe in search of good food, and now he is opening up a new frontier for artichoke hearts of all kinds. He’ll reinvent classic dishes and create new favorites. Get ready to be inspired for creative experiments of your own.