Poached Eggs Massena
Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
artichokes
large |
*
|
| ½ | each |
lemon
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
bearnaise sauce
|
* |
| ⅔ | cups |
wine
dry white |
*
|
| ⅓ | cup |
tarragon vinegar
|
|
| 3 | tablespoons |
shallots
minced |
|
| 2 | tablespoons |
tarragon leaves
fresh, chopped |
|
| ½ | teaspoon |
white pepper
|
|
| ½ | cup |
butter
unsalted |
|
| 3 | each |
eggs
yolks |
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| 4 | large |
eggs
|
|
| 2 | quarts |
water
|
*
|
| 1 | tablespoon |
white wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
artichokes
large |
*
|
| 0.5 | each |
lemon
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
bearnaise sauce
|
* |
| 158 | ml |
wine
dry white |
*
|
| 79 | ml |
tarragon vinegar
|
|
| 45 | ml |
shallots
minced |
|
| 3E+1 | ml |
tarragon leaves
fresh, chopped |
|
| 2.5 | ml |
white pepper
|
|
| 118 | ml |
butter
unsalted |
|
| 3 | each |
eggs
yolks |
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| 4 | large |
eggs
|
|
| 2 | quarts |
water
|
*
|
| 15 | ml |
white wine vinegar
|
|
Directions
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 Bernaise Sauce into each heart. Place a poached egg on top and spoon more sauce over. Serve at once.
