Poached Eggs Massena

Recipe Ingredients

		Poached Eggs Massena
4		Artichokes (large)
1/2		Lemon
		Salt
		Bearnaise sauce - (see below)
		Bearnaise Sauce
2/3 cup	157ml	Dry white wine
1/3 cup	78ml	Tarragon vinegar
3 tablespoons	45ml	Shallots - minced
2 tablespoons	30ml	Fresh tarragon - chopped
1/2 teaspoon	2.5ml	White pepper
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick)
3		Egg yolks
		Salt and cayenne pepper
4		Eggs
2		Water
1 tablespoon	15ml	Wine vinegar

Recipe Instructions

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 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 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.

Source:
Claudia Roden in NYTimes 3/30/97

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