To poach eggs, place in saucepan and add enough water to cover 1 inch above the eggs and bring the water to just below boiling point. Break eggs one at a time into saucer or cup and slip gently into water. Always poach eggs at the simmering point.
- 4 poached eggs
1 12-ounce can artichoke hearts
1 7-ounce can mushroom puree
1 cup Bechamel sauce (recipe below)
Saute 4 artichoke hearts in butter and arrange on a platter. Heat mushroom puree and garnish the hearts. Top each with a poached egg and cover with a well-thickened Bechamel sauce. Sprinkle with Parmesan cheese. Brown in the oven and serve.
Makes 2 servings.
Bechamel Sauce Recipe
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
4 eggs - beaten
salt and pepper to taste
Melt butter in a small, heavy pan. Blend in flour and cook for 2 minutes, stirring constantly.
Combine the milk and beaten egg and gradually add this mixture to the pan, stirring well after each addition. Cook until thickened and smooth.
Makes approximately 2 and 1/2 cups.
Poached eggs over artichoke hearts and mushroom puree topped with a buttery Bechamel sauce. From the book Entertaining With Eggs.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 2971. Submitted 1/6/2011.