Oeufs Côte d’Azur

Poached Eggs in Artichoke Bottoms

Method

Prepare 1 egg per person and place in cold water ready to reheat. Sauté fresh or canned artichoke bottoms in a chunk of butter. Make Béarnaise sauce. Color half the sauce with 1 tablespoon tomato purée and a drop of red food coloring. Add half the quantity of fresh herbs to the remaining Béarnaise sauce. Place Béarnaise sauce in artichoke bottoms, top with hot egg, and glaze with red sauce. Sprinkle with parsley and serve on toast.

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