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Artichoke & Spinach Eggs Benedict

 Artichoke & Spinach Eggs Benedict
This rich, creamy breakfast classic stars fresh artichokes. It’s bound to make everyone at your table feel like a special guest. —Lori Wiese, Humboldt, Minnesota
4 ServingsPrep: 40 min. Cook: 5 min.

Ingredients

  • 1 envelope hollandaise sauce mix
  • 4 medium artichokes
  • 4 Eggland's Best Eggs
  • 1 tablespoon chopped green onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons shredded Parmesan cheese
  • Paprika

Directions

  • Prepare sauce mix according to package directions. Set aside and keep
  • warm.
  • Using a sharp knife, cut stems from artichokes. Remove and discard
  • outer leaves, leaving each artichoke bottom exposed. Cut off tops
  • 1/2-in. above artichoke bottoms and discard. With a grapefruit
  • spoon, carefully remove the fuzzy centers and discard. Place
  • artichoke bottoms in a large saucepan; add 1 in. of water. Bring to

2 of 2

Artichoke & Spinach Eggs Benedict (continued)

Directions (continued)

  • a boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • tender.
  • Place 2-3 in. of water in a large skillet with high sides. Bring to a
  • boil; reduce heat and simmer gently. Break cold eggs, one at a time,
  • into a custard cup or saucer. Holding the cup close to the surface
  • of the water, slip each egg into water. Cook, uncovered, until
  • whites are completely set and yolks are still soft, about 4 minutes.
  • Meanwhile, in a large skillet, saute green onion in butter until
  • tender. Stir in flour until blended; gradually add cream. Bring to a
  • boil; cook and stir for 1-2 minutes or until thickened. Add the
  • spinach, lemon juice, salt and pepper; heat through. Remove from the
  • heat; stir in cheese until melted.
  • With a slotted spoon, lift each egg out of the water. On each
  • artichoke bottom, place 1/3 cup spinach mixture, a poached egg and
  • 1/3 cup sauce. Sprinkle with paprika. Serve immediately. Yield: 4
  • servings.
Nutritional Facts: 1 serving equals 470 calories, 32 g fat (18 g saturated fat), 296 mg cholesterol, 711 mg sodium, 29 g carbohydrate, 9 g fiber, 19 g protein.