Poached eggs massena
Main Ingredient: Cheese and eggs Eggs Various Vegetables

Preparation: Poached

Yield:

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Poached eggs massena ingredients

  • POACHED EGGS MASSENA
  • 4 large artichokes
  • 1⁄2 Lemon
  • Salt
  • Bearnaise sauce (see below)
  • Bearnaise Sauce
  • 2⁄3 c Dry white wine
  • 1⁄3 c tarragon vinegar
  • 3 T Shallots, minced
  • 2 T Fresh tarragon, chopped
  • 1⁄2 t white pepper
  • 1⁄2 c Unsalted butter (1 stick)
  • 3 Egg yolks
  • Salt and cayenne pepper
  • 4 Whole eggs
  • 2 qt water
  • 1 T Wine vinegar

Cooking Poached eggs massena

1. Artichokei preparation: cut the stems and most of the leaves off the artichoke.
2. With a paring knife, whittle off the leaves at the base to expose the heart.
3. Scrape the fibrous "choke" to leave only the disk-shaped heart.
4. Rub the heart with lemon.
5. Cook with salted boiling water for about 8 minutes.
6. Drain and refresh with cold water.
7. Set aside.
8. Bearnaisei sauce: in a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh tarragon and white pepper.
9. Boil to reduce to 3 tablespoons.
10. Let cool.
11. Meanwhile, melt the butter; cool slightly.
12. Add egg yolks to vinegar mixture and cook over low heat, whisking constantly, for 1 minute or until the consistancy of mayonnaise.
13. Do not overcook or it will curdle.
14. Whiski in the warm melted butter in a thin stream into the wine mixture.
15. The sauce will thicken.
16. Whisk in salt, cayenne and white pepper to taste.
17. Keep warm in a pan of warm water.
18. Poachi the 4 eggs 3 minutes in 2 quarts of water and 1 tablespoon wine vinegar.
19. Remove with a slotted spoon and trim edges.
20. Keep in warm water.
21. To assemble, heat the artichoke hearts and blot dry. Spoon a bit of the bearnaise sauce into each heart.
22. Place a poached egg on top and spoon more sauce over.
23. Serve at once.