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Ingredients
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1 tablespoon olive oil
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2 tablespoons white vinegar
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1 quart water
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4 artichokes, uncooked and trimmed to the heart
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1 recipe Hollandaise Sauce
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4 eggs
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1 cup black olives, sliced
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½ cup chopped fresh chives
Directions
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Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain.
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Prepare Hollandaise Sauce according to recipe directions.
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Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add remaining vinegar. Carefully break eggs into simmering water, and allow to cook for 3 to 5 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
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Place artichoke hearts on a serving platter. Place a poached egg on top of each artichoke heart. Cover with hollandaise sauce. Sprinkle olives on top of sauce. Sprinkle chives around platter.
Tips
Get the recipe for Hollandaise Sauce.
Nutrition Facts (per serving)
204 | Calories |
12g | Fat |
16g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 204 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 3g | 13% |
Cholesterol 186mg | 62% |
Sodium 508mg | 22% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 8g | 29% |
Total Sugars 2g | |
Protein 11g | 22% |
Vitamin C 19mg | 21% |
Calcium 127mg | 10% |
Iron 4mg | 21% |
Potassium 564mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.