Artichokes Benedict
Category: Breakfast and Brunch
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 rounds buttered toast or toasted English muffins
- 4 small slices ham
- 4 artichoke bottoms, freshly cooked & hot
- 4 eggs, poached
***Cheddar Cheese Sauce***
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 2 thin slices onion
- 2 parsley sprigs
- 3 tablespoons cream
- 1 1/2 cup grated sharp Cheddar cheese
- 2 teaspoons lemon juice
***Garnish***
- salt and freshly ground black pepper, to taste
- 1 dash grated nutmeg
- paprika
- watercress for garnish
Place a toast round on individual heated plates and top each with a slice of ham. Place a cooked artichoke bottom on the ham and fill the center with a poached egg. Spoon cheese sauce over each serving and sprinkle with paprika. Garnish with watercress and serve immediately. Cheddar Cheese Sauce: Heat the butter in a saucepan and stir in the flour.Cook stirring with a wire whisk till thoroughly blended. Scald the milk with the onion and parsley. Strain it into the butter-flour mixture,stirring constantly with the wire whisk. When the mixture is thickened and smooth, add the cream. Add 1 1/2 c. grated sharp cheddar cheese to the hot sauce and stir over low heat till melted. Stir in 2 tsp. lemon juice. Season the sauce with salt and pepper and add nutmeg. Add a dash of paprika on top for effect.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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