Poached Eggs Massena – We Love God!

Philosophical naturalism-the world-view undergirding evolutionism-can provide only three explanations for the existence of the universe in which we live. The first is that the universe is merely an illusion. This notion carries little weight in an age of scientific enlightenment. As has been well said, "even a full-blown solipsist looks both ways before crossing the street." The second is that the universe sprang from nothing. As previously pointed out, this proposition flies in the face of the law of cause and effect. And the third is that the universe eternally existed. This hypothesis is devastated by the law of entropy, which predicts that a universe that has eternally existed would have died an "eternity ago" from heat loss. There is, however, one other possibility. It is found in the first chapter of the first book of the Bible: "In the beginning God created the heavens and the earth" (Genesis 1:1). In an age of enlightenment and empirical science, nothing could be more certain, clear or correct.

Hank Hanegraaff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Cheese/eggs, Vegetables	4	Servings

INGREDIENTS

4		Artichokes
1/2		Lemon
		Salt
		Bearnaise sauce, see below
2/3	c	Dry white wine
1/3	c	Tarragon vinegar
3	T	Shallots, minced
2	T	Fresh tarragon, chopped
1/2	t	White pepper
1/2	c	Unsalted butter, 1 stick
3		Egg yolks
		Salt and cayenne pepper
4		Whole eggs
2	qt	Water
1	T	Wine vinegar

INSTRUCTIONS

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

A Message from our Provider:

“When God saw you – It was love at first sight”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 367 Calories From Fat: 275 Total Fat: 31.3g Cholesterol: 382.1mg Sodium: 172mg Potassium: 256.5mg Carbohydrates: 6.7g Fiber: <1g Sugar: 1g Protein: 9.3g