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Poached Eggs Massena


Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.













Trans-fat Free, Low Carb


4 each artichokes
½ each lemon
1 x salt
to taste
1 x bearnaise sauce
cups wine
dry white
cup tarragon vinegar
3 tablespoons shallots
2 tablespoons tarragon leaves
fresh, chopped
½ teaspoon white pepper
½ cup butter
3 each eggs
1 x salt
1 x cayenne pepper
4 large eggs
2 quarts water
1 tablespoon white wine vinegar


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 33884% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 412mg 137%
Sodium 283mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 23g
Vitamin A 26% Vitamin C 7%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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