| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cheese/eggs, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | lg | Artichokes |
| 1/2 | Lemon | |
| Salt | ||
| Bearnaise sauce (see below) | ||
| 2/3 | c | Dry white wine |
| 1/3 | c | Tarragon vinegar |
| 3 | tb | Shallots, minced |
| 2 | tb | Fresh tarragon, chopped |
| 1/2 | ts | White pepper |
| 1/2 | c | Unsalted butter (1 stick) |
| 3 | Egg yolks | |
| Salt and cayenne pepper | ||
| 4 | Whole eggs | |
| 2 | qt | Water |
| 1 | tb | Wine vinegar |
INSTRUCTIONS
POACHED EGGS MASSENA BEARNAISE SAUCE Artichoke Preparation: Cut the stems and most of the leaves off the artichoke. With a paring knife, whittle off the leaves at the base to expose the heart. Scrape the fibrous "choke" to leave only the disk-shaped heart. Rub the heart with lemon. Cook with salted boiling water for about 8 minutes. Drain and refresh with cold water. Set aside. Bearnaise Sauce: In a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh tarragon and white pepper. Boil to reduce to 3 tablespoons. Let cool. Meanwhile, melt the butter; cool slightly. Add egg yolks to vinegar mixture and cook over low heat, whisking constantly, for 1 minute or until the consistancy of mayonnaise. Do not overcook or it will curdle. Whisk in the warm melted butter in a thin stream into the wine mixture. The sauce will thicken. Whisk in salt, cayenne and white pepper to taste. Keep warm in a pan of warm water. Poach the 4 eggs 3 minutes in 2 quarts of water and 1 tablespoon wine vinegar. Remove with a slotted spoon and trim edges. Keep in warm water. To assemble, heat the artichoke hearts and blot dry. Spoon a bit of the Bearnaise Sauce into each heart. Place a poached egg on top and spoon more sauce over. Serve at once. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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