Poached Eggs and Bacon with Creamy Artichoke-Lemon Sauce
- Total Time 30m
This richly flavored, elegant poached egg dish is perfect for a leisurely breakfast or special-occasion brunch.
- 1/4 cup sour cream
- 1/4 cup plain yogurt
- 1 1/2 teaspoons whole grain mustard
- 3 teaspoons lemon juice, plus lemon zest for garnish
- 1 tablespoon chopped basil, plus more for garnish
- Salt and freshly ground pepper, to taste
- One 14-ounce can artichoke hearts, drained, rinsed and chopped
- 4 thick slices of sourdough peasant bread
- 8 slices of bacon
- 8 large eggs
In a small bowl, whisk together the sour cream, yogurt, mustard, lemon juice, basil, salt and pepper. Mix the chopped artichoke hearts into the sauce and set aside.
In a large nonstick pan over medium heat, fry the bacon until crispy. Remove to a paper towel-lined plate
In a large, shallow saucepan, warm about 2 1/2 inches of water and bring to a gentle simmer (not a boil). Break the eggs one by one into a ramekin and slide each one into the water. Cover the pan and remove from the heat. Let sit for 3 minutes.
While the eggs cook, toast the sourdough bread until golden. Plate the toast then layer the bacon in a crisscross pattern across the bread. Spoon the artichoke and lemon sauce over the bacon.
As soon as the eggs are finished, use a slotted spoon to remove the eggs in the order that you placed them into the water. Place two poached eggs on top of each of the slices of bread. Sprinkle with basil, lemon zest and freshly cracked black pepper. Serve immediately.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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