For the most flavorful artichoke hearts, select those that are firm and heavy for their size. Ensure they are properly trimmed to remove any tough outer leaves and the fuzzy choke. Homemade Hollandaise Sauce truly elevates this dish. Consider adding a pinch of cayenne pepper or a squeeze of lemon juice to enhance the flavor. Fresh, high-quality eggs are essential for perfectly poached eggs. Look for eggs that are as fresh as possible. If you prefer a less intense olive flavor, use Castelvetrano olives instead of Kalamata. Serve immediately to prevent the hollandaise from separating
Eggs BenaBabs
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PREP TIME1 hrs
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COOK TIME0 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS12
Elevate your brunch game with Eggs BenaBabs, a sophisticated twist on the classic Eggs Benedict. Tender artichoke hearts provide a delightful base for perfectly poached eggs, all draped in a luscious hollandaise sauce and finished with briny olives and fresh chives. A symphony of flavors and textures that will impress any palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol186 mg
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Fiber8 g
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Protein11 g
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Saturated Fat3 g
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Sodium508 mg
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Sugar2 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Artichoke Hearts: In a large pot, combine olive oil, 1 tablespoon of white wine vinegar, and water. Bring to a rolling boil. Carefully add the trimmed artichoke hearts and boil for approximately 30 minutes, or until tender when pierced with a fork. Drain well and set aside. (35 minutes)
02
StepCraft the Hollandaise: Prepare your favorite Hollandaise Sauce recipe, ensuring it's rich, smooth, and perfectly emulsified. Keep warm. (15 minutes)
03
StepPoach the Eggs: Fill a large saucepan with 3 inches of water. Bring to a gentle simmer, then add the remaining 1 tablespoon of white wine vinegar. Create a gentle whirlpool in the water, then carefully crack each egg into the center of the whirlpool. Allow the eggs to poach for 3 to 5 minutes, or until the whites are set but the yolks remain runny. Use a slotted spoon to gently remove the eggs and place them on a warm plate lined with paper towels to drain any excess water. (7 minutes)
04
StepAssemble and Serve: Arrange the cooked artichoke hearts on a serving platter. Top each heart with a perfectly poached egg. Generously ladle the warm Hollandaise Sauce over each egg. Sprinkle the sliced Kalamata olives evenly over the sauced eggs. Garnish the platter with freshly chopped chives for a vibrant finish. Serve immediately and enjoy! (5 minutes)
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RECIPE REVIEWS
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Please Rate
Cecelia Boehm
Jun 30, 2025The combination of the creamy Hollandaise, salty olives, and fresh chives is just perfect.
Treva Halvorson
Jun 27, 2025Followed the recipe exactly, and it was restaurant-quality!
Abby Powlowski
Jun 25, 2025I was a bit intimidated by the Hollandaise, but it turned out perfectly! Thank you for the clear instructions.
Dedrick Jones
Jun 17, 2025The artichoke hearts made this dish feel so fancy!
Robert Harber
Jun 15, 2025I added a pinch of red pepper flakes to the Hollandaise for a little kick. Delicious!
Flo Hammes
Jun 10, 2025This was absolutely divine! The artichoke hearts were a genius addition.
Josianne Davis
Jun 8, 2025My family raved about this dish! It's a new brunch favorite.