Time to step up your brunchin’ game withe this Artichoke Heart Benedict. Simple, delicious, and a great dish to have with friends and family for your weekend brunch, or even as a quick weekday meal!
Benedicts are one of those menu items that I always want to have at restaurants, but rarely ever get them because they are full of all the things that make my tummy hurt. Major, major bummer in my opinion!
I’ve been thinking about what I can do to replace the english muffin with something else, and then it dawned on me; why don’t I make it with artichoke bottoms! So I did. And they are glorious. I like that the artichoke heart makes a little “bowl” so I can stuff it with a bunch of stuff before topping it with a poached egg and hollandaise. And can we just take a moment of silence for how bright that hollandaise sauce is. Those eggs are from my friends chickens and it was almost too beautiful to eat!
If you are new or intimidated by poaching eggs, don’t be! It is very easy. I have a “how to” on my Instagram in my highlights that explains it all and goes step by step. You can check it out HERE
Artichoke bottoms come in cans next to the quartered artichoke hearts. I can find them pretty easily at our local grocery stores, haven’t seen them at Whole Foods though.
Ingredients
- 1 can of artichoke bottoms
- eggs for poaching
- slices of peppered bacon
- spinach leaves
- OPTIONAL: fresh parsley
- 3 egg yolks
- 1 tbs lemon juice
- 1/2 tsp sea salt
- 1/2 cup ghee or butter, melted
- 1 tbl dried tarragon
Instructions
- Cook up your bacon in a hot skillet and set aside.
- In the same skillet, take your artichoke bottoms and place them open side down into the bacon grease. Let cook for 2-3 minutes.
- Once done, remove and top with spinach leaves and bacon slices
- Get a small sauce pan and add 1 1/2 inches of water into it. Add a splash of apple cider vinegar (or lemon juice) and let come to a low boil.
- Take your egg and crack it into a small ramekin or bowl. Swirl the boiling water around and carefully drop the egg into the boiling water.
- Let cook for 3 1/2 minutes. The egg will start to rise up.
- Remove with a slotted spoon and place on top of your artichoke bottoms.
- Place egg yolks, lemon juice, sea salt, and dried tarragon in a small sauce pan over low heat and whisk until it starts to thicken. Once thick slowly pour melted ghee or butter while whisking into the eggs.
- Once you have it to your desired thickness drizzle over the top of the poached eggs.
- Add fresh parsley and enjoy warm!
Whole30: yes
Paleo: yes
I just found you cause you were mentioned in my new cookbook… And because of this artichoke heart benedict recipe I will forever follow you because I believe you are a genious. Thank you for this!
Hooray!! Welcome and thanks for following along!!!