Artichokes Mock Benedict

Rate this recipe

Preparation info

  • 4

    Servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 rounds of buttered toast or toasted English muffins
  • 4 small slices of ham, preferably Smithfield
  • 4 artichoke bottoms, freshly cooked and hot
  • 4 eggs, poached
  • 2 cups Cheese Sauce
  • Paprika
  • Watercress for garnish

Method

Place a toast round on each of four hot plates and top each with a slice of ham. Place a cooked artichoke bottom on the ham and fill the center with a poached egg. Spoon cheese sauce over each serving and sprinkle with paprika. Garnish with watercress and serve immediately.

Part of

‌