ARTICHOKES BENEDICT W/MOCK HOLLANDAISE SAUCE (SBD - PHASE 1)
Make and share this Artichokes Benedict W/Mock Hollandaise Sauce (Sbd - Phase 1) recipe from Food.com.
Provided by eLLe-ious
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the Mock Hollandaise Sauce: In a 1-cup microwaveable liquid measure, combine the egg substitute and the spread. Microwave on low (20%) for 1 minute, stirring once halfway through cooking, until the spread is softened.
- Stir the lemon juice and mustard into the egg substitute mixture. Microwave on low for 3 minutes, stirring every 30 seconds, until thickened. Stir in the pepper.
- If the mixture curdles, transfer to a blender and process on low speed for 30 seconds, until smooth.
- For the Artichokes Benedict: Wash the artichokes. Cut off the stems at the base and remove the small bottom leaves. Stand the artichokes upright in a deep saucepan filled with 2"-3" of salted water. Cover and boil gently, 35-45 minutes. Turn the artichokes upside down to drain.
- Spread the leaves open like flower petals. With a spoon, carefully remove the center petals and the fuzzy center from the artichoke bottoms and discard. Keep the artichokes warm.
- Brown the Canadian bacon in a skillet and poach the eggs in boiling salted water. Place a bacon slice into each artichoke. Top with a poached egg and 2 tablespoons of Mock Hollandaise Sauce. Serve immediately.
Nutrition Facts : Calories 249.2, Fat 12.9, SaturatedFat 3.8, Cholesterol 226.1, Sodium 706.7, Carbohydrate 14.9, Fiber 7, Sugar 0.7, Protein 20.2
ARTICHOKE-SCRAMBLED EGGS BENEDICT
Artichoke bottoms take the place of English Muffins in this quick & very elegant supper or breakfast. Substitute reoasted mushrooms for the pancetta for a vegetarian option. Serve with a tossed salad of baby greens and/or some fruit salad. Found in EatingWell March/April 2008 edition.
Provided by Manami
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F
- Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano.
- Place them top-side down on half of a large baking sheet.
- Spread pancetta in an even layer on the other half.
- Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
- Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth.
- Beat eggs and egg whites in a large bowl.
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.
- Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
- To serve, divide the artichoke bottoms among 4 plates.
- Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.
- Garnish with oregano sprigs, if desired.
- **Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans-found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.
Nutrition Facts : Calories 339, Fat 16.3, SaturatedFat 4.3, Cholesterol 324.2, Sodium 634, Carbohydrate 30.6, Fiber 14.4, Sugar 1.9, Protein 22.8
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