Eggs Benedict in Artichoke Cups and Easy Blender Hollandaise Sauce

Eggs benedict in artichokes for a spectacular breakfast or brunch.

Artichoke Eggs Benedict

Eggs Benedict in Artichoke Cups  – right out of the oven!

Breakfast for dinner, anyone? Do I ever have a spectacular dish for you.

Artichokes are not usually breakfasty. But, I have an obsession with cracking eggs inside of vegetables – see for example, my Flower Power Eggs or my Eggs in Avocados or Onion Ring Eggs. I thought Why NOT artichokes? – with Eggs Benedict inside them so there would be more sauce to dip leaves into. The leaves dipped in egg yolks and in Hollandaise sauce is divine. And after all the leaves are spent, use a spoon to scoop up all the goodness of the heart with the eggs and sauce and crispy Canadian bacon. Divine, I tell you.

I boiled the chokes for 30 minutes, let them cool and cut their tops off, leaving about 3 inches as a base. Then I pulled out the center portion of the very soft leaves and then scraped out the thistle portion, leaving the heart intact. Next, I put them on a baking sheet lined with parchment paper and smashed them slightly with the palm of my hand so that they would spread out on the baking sheet and the opening in the middle would be large enough to accommodate the egg. I brushed them with a little vegetable oil.

I blended up some easy blender Hollandaise and poured a little into each artichoke well. Then I cracked an egg on top of that and sprinkled with some strips of Canadian bacon.. I threw them in the oven and broiled them to cook the egg and to get the leaves crispy.


— posted by Donna


4 fresh artichokes
Salt and Pepper
2 ounces Canadian bacon
1 recipe blender hollandaise sauce (below)
4 large eggs

Boil artichokes for about 30 minutes in salted water until outside leaves are softened. Remove from water and let cool to room temperature.

Preheat oven to 350 degrees.

Using a large chef’s knife, cut off the stem, then cut off the tops of the artichokes, leaving about 3 to 4 inches total. Remove the very center soft leaves, exposing the thistle. Scrape out the thistle with a spoon, leaving the artichoke heart intact.

Place each prepared choke on a baking sheet lined with parchment paper. Press each choke from top with the palms of your hands to flatten slightly, and open up the center well.

Spoon into each well: Hollandaise sauce, an egg, some strips of Canadian bacon.

Bake for about 10 minutes – egg will still be under done. Then, turn on broiler and broil for just a minute or two, until leaves are darkened.

Serve immediately.

EASY BLENDER HOLLANDAISE ( inspired by Elsie Bauer at Simply Recipes)

3 large egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1 dash cayenne pepper sauce
10 tablespoons melted unsalted butter

Add all ingredients to blender except butter. Blend for a second or two. Turn blender on and slowly stream in the butter, until sauce is thickened.

Check out other Benedict innovations:

Heidi treated her mom with Salmon and Bagel Eggs Benedict
Dara put a southwest spin on her Eggs Benedict
The two fabulous women who are NOT Martha did a Mexican version with chipotle hollandaise
I did my own southwest version at Everyday Southwest
And my fabulous sister Sandy did a southwest version too


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