TravelTalkOnline Forums People Talk Recipes Artichokes Benedict

[color:"blue"]Artichokes Benedict[/color]

Ingredients
2 medium artichokes
2 slices Canadian bacon
2 eggs
Hollandaise Sauce (I just use Knorr's, or you can use the Mock Hol. Sauce below)
Instructions
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 inches 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. [color:"blue"]

Mock Hollandaise Sauce[/color]
Ingredients
1/4 cup liquid egg substitute
1 tablespoon margarine
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
Dash ground red pepper
Instructions
In a 1-cup microwaveable liquid measure, combine the egg substitute and the spread. Microwave on low (20 percent) 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.

I love all thing Benedict!
I guess if it has bacon and Hollandaise on it...you can eat anything!
I also love artichokes with butter and parm!

My daughter made Crabcakes Benedict for Mother's Day Brunch. We had them with Peach Bellinis. REALLY good!

Deb & I often have poached eggs on Sunday nights...
on an English Muffin with a Smithfield Breakfast Sausage Patty...
and use Holladaise or Bernaise sauce on them...
I don't make the sauces from scratch... I use Knorr's or McCormack's...

How about the Peach Bellini Recipe???

I found this one by Ina Garten online...

Ingredients
2 ripe peaches, seeded and diced
1 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
1 bottle chilled prosecco sparkling wine
Directions
Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth.
Press the mixture through a sieve and discard the peach solids in the sieve.
Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco.
Serve immediately.

She just pureed some canned peaches in her blender and we put a couple of tablespoons in the bottom of a champagne flute and poured Champagne on top. We did stir the first part of the Champagne to mix it with the peach puree, before we poured the rest in. They were delicious.

I use the Knorr's Bernaise mix only using half and half instead of milk and add more tarragon. It's very good that way.

You have a good daughter... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />... She loves her mom... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />