EGGS BENEDICT WITH ARTICHOKE HEARTS AND DILL HOLLANDAISE SAUCE
Degree of Difficulty: 2
Makes 4 servings


1 1.8-ounce package Hollandaise sauce
1 teaspoon white vinegar
1 teaspoon salt 8 extra-large or jumbo eggs
16 Chef's Harvest® Quartered Artichoke Hearts, drained, patted dry
4 English muffins sliced and toasted
4 teaspoons fresh dill, finely chopped

Prepare Hollandaise sauce according to package directions; keep warm.

Bring about 1 inch water to boil in a large skillet. Add vinegar and salt, and lower heat to point where water barely bubbles. Break eggs, one at a time, into small bowl and slip into bubbling water (cook no more than 4 eggs at a time). Cook until white is set and yolk is filmed over. Drain on paper towels and cook remaining 4 eggs. Once the remaining 4 eggs are cooked, carefully place previously cooked eggs into bubbling water for 30 seconds to reheat.

Place two artichoke hearts on each muffin, then top with one egg. Stir 3 teaspoons dill into Hollandaise sauce. Top each egg with a spoonful of Hollandaise sauce. Garnish with remaining dill. Serve immediately.