A recipe for Poached Eggs Massena. Follow the simple recipe instructions for Poached Eggs Massena shared by other home cooking experts.
Ingredients
4 each artichokes, large1/2 each lemon
1, salt, to taste
1, bernaise sauce
BERNAISE SAUCE:
2/3 cup wine, dry white
1/3 cup tarragon vinegar
3 Tbs. shallots, minced
2 Tbs. tarragon, fresh, chopped
1/2 Tsp. pepper, white
1/2 cup butter, unsalted
3 each egg, yolks
salt
cayenne pepper
4 each eggs
2 qt water
1 Tbs. wine vinegar
Directions
Directions: 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.Bernaise 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 consistency 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 Tbs. 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 Bernaise Sauce into each heart. Place a poached egg on top and spoon more sauce over. Serve at once.
