Poached Eggs Massena recipe
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Cheese and Eggs Recipes
Eggs Recipes
Vegetables Recipes
Timings & Yeildings
Prepration : 20
Cooking : 20
Total : 40
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
4 each artichokes large
1/2 each lemon
1 x salt to taste
1 x bernaise sauce
2/3 cups wine dry white
1/3 cup tarragon vinegar
3 tablespoons shallots minced
2 tablespoons tarragon fresh, chopped
1/2 teaspoon pepper white
1/2 cup butter unsalted
3 each egg yolks
1 x salt
1 x cayenne pepper
4 each eggs
2 quarts water
1 tablespoon 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. 

Bernaise 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.

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