Creative Culinary Solutions

Alternative Artichoke Benny

This is not your classic eggs benedict recipe. Your guests will enjoy the crispiness and saltiness of the grilled prosciutto ham mixed with the freshness of the grilled artichoke heart, covered with a perfectly poached egg and a scrumptious LUDA Hollandaise sauce, all topped with melted jarlsberg cheese for the gourmet diners. This dish makes for a brunch to remember!

Difficulty:	10/20
Yield serving:	1
Preparation time:	25 minutes
Cooking time:	25 minutes

eggs benedict with prosciutto and artichoke hearts

Difficulty

10/20

Yield serving

Preparation time

25 minutes

Cooking time

25 minutes

Ingredients

100 mL (7 tbsp) of prepared Hollandaise Sauce Mix
3 drops of tabasco sauce
2 eggs, poached
1 artichoke heart, cooked and cut in half
25 mL (5 tsp) of extra virgin olive oil
1 slice of prosciutto ham
45 g (2 oz) of Jarlsberg cheese, finely grated
Salt and pepper, to taste
Cilantro, to taste

Preparation

Prepare the Hollandaise Sauce according to package directions. Stir in tabasco sauce. Keep warm.
Prepare poached eggs and keep warm.
Rub the fresh artichoke with the olive oil*, salt and pepper.
Grill on high heat using a charcoal grill (if available).
Grill prosciutto ham alongside until artichoke has grill marks and the prosciutto is slightly crispy.
Place the grilled artichoke hearts cut side up in an oven safe dish. Top with the prosciutto and the warm poached eggs. Nappe with the Hollandaise Sauce. Top with the Jarlsberg cheese and broil under a salamander until lightly golden brown and cheese is melted.
Garnish with a sprig of fresh cilantro and serve.