Mmm...creamy, complex tasting hollandaise sauce over poached eggs nestled in an artichoke cup...This Instructable is my first ever, and it is an entry into the Le Creuset brunch contest. A little nod to their French origins. I love Le Creuset and have always wanted to own some ever since a roommate graciously let me cook with hers nearly a decade ago.
I love this dish all on its own, however it has been suggested to me by my friends and the internet that possible additions to this delicious combo are bacon, smoked salmon or caviar. It is a bit labor intensive, so I usually try to save it for special occasion brunches, or when I have company coming for one of my brunch parties.
A few things to note: one, I promise, this dish looks harder than it is; two, it is best to look at this dish as having two stages: the prep/cooking of the artichoke and then the other step, poaching the eggs and making the hollandaise; three, I serve one jumbo artichoke and one jumbo egg per person, and two regular artichoke hearts with two large eggs per person; and four, do not leave your hollandaise sauce unattended on the stove, or even on a hot burner, for more than four seconds without whisking.
I like to serve this dish with a prewashed salad mix tossed with a drizzle of olive oil, a good squeeze of lemon and a little salt (preferably coarse ground sea salt). It makes a nice, light side to a rich dish. Another thing I like to serve beside it are my easy breakfast potatoes (which will be my second I'ble ever).
I love this dish all on its own, however it has been suggested to me by my friends and the internet that possible additions to this delicious combo are bacon, smoked salmon or caviar. It is a bit labor intensive, so I usually try to save it for special occasion brunches, or when I have company coming for one of my brunch parties.
A few things to note: one, I promise, this dish looks harder than it is; two, it is best to look at this dish as having two stages: the prep/cooking of the artichoke and then the other step, poaching the eggs and making the hollandaise; three, I serve one jumbo artichoke and one jumbo egg per person, and two regular artichoke hearts with two large eggs per person; and four, do not leave your hollandaise sauce unattended on the stove, or even on a hot burner, for more than four seconds without whisking.
I like to serve this dish with a prewashed salad mix tossed with a drizzle of olive oil, a good squeeze of lemon and a little salt (preferably coarse ground sea salt). It makes a nice, light side to a rich dish. Another thing I like to serve beside it are my easy breakfast potatoes (which will be my second I'ble ever).
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Signing UpStep 1: Gather Ingredients
Clockwise, from top right (these ingredients are for one to two people and makes 2/3 of a cup of hollandaise sauce; for a larger amount, simply multiply the recipe as needed and allow for more cooking time for the sauce)
1. 1 jumbo artichoke & 1 jumbo egg for each person, or two smaller artichokes with two large eggs per person.
2. 3 egg yolks (sauce)
3. 2 eggs
4. 1/2 stick of butter
5. juice from 1 lemon
6. Seasonings: Cayenne (or other chili powder or hot sauce), salt & pepper
1. 1 jumbo artichoke & 1 jumbo egg for each person, or two smaller artichokes with two large eggs per person.
2. 3 egg yolks (sauce)
3. 2 eggs
4. 1/2 stick of butter
5. juice from 1 lemon
6. Seasonings: Cayenne (or other chili powder or hot sauce), salt & pepper
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