Poached Eggs Massena Recipe
Recipe
Ingredients
POACHED EGGS MASSENA
4 large artichokes
1/2 lemon
1 salt
1 bearnaise sauce (see below)
BEARNAISE SAUCE
2/3 cup dry white wine
1/3 cup tarragon vinegar
3 tbsp shallots, minced
2 tbsp fresh tarragon, chopped
1/2 tsp white pepper
1/2 cup unsalted butter (1 stick)
3 egg yolks
1 salt and cayenne pepper
4 whole eggs
2 qt water
1 tbsp wine vinegar
Recipe
Preparation
Artichoke Preparation: Cut the stems and most of the leaves off the
artichoke. With a paring knife, whittle off the leaves at the base to
expose the heart. Scrape the fibrous "choke" to leave only the
disk-shaped heart. Rub the heart with lemon. Cook with salted
boiling water for about 8 minutes. Drain and refresh with cold
water. Set aside. Bearnaise Sauce: In a heavy saucepan, combine wine,
tarragon vinegar, shallots, fresh tarragon and white pepper. Boil to
reduce to 3 tablespoons. Let cool. Meanwhile, melt the butter; cool
slightly. Add egg yolks to vinegar mixture and cook over low heat,
whisking constantly, for 1 minute or until the consistancy of
mayonnaise. Do not overcook or it will curdle. Whisk in the warm
melted butter in a thin stream into the wine mixture. The sauce will
thicken. Whisk in salt, cayenne and white pepper to taste. Keep warm
in a pan of warm water. Poach the 4 eggs 3 minutes in 2 quarts of
water and 1 tablespoon wine vinegar. Remove with a slotted spoon and
trim edges. Keep in warm water. To assemble, heat the artichoke
hearts and blot dry. Spoon a bit of the Bearnaise Sauce into each
heart. Place a poached egg on top and spoon more sauce over. Serve at
once.
Servings:
4
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