Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 2 shallots, chopped

  3. 9 ounces small fresh mushrooms, sliced

  4. 1/4 cup all-purpose flour

  5. 2 cups milk

  6. 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

  7. 1-1/2 ounces Gruyere cheese, shredded

  8. 8 artichoke bottoms (drained canned or cooked fresh)

  9. 1 tablespoon lemon juice Pinch salt

  10. 1 teaspoon white vinegar

  11. 8 eggs

  12. 4 English muffins, split and toasted

Instructions Jump to Ingredients ↑

  1. In a saucepan, saute shallots in butter until tender. Add mushrooms; cook and stir until mushrooms release their liquid. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tarragon. Reduce heat; cook and stir for 5 minutes. Add cheese; stir to melt. Remove from the heat; keep warm. In a small saucepan, warm the artichoke bottoms in water to cover. Season lemon juice and salt. Keep warm. To poach eggs, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken, about 4 minutes. With a slotted spoon, lift each egg out of the water. To serve, top each muffin half with an artichoke bottom, poached egg and about 1/3 cup sauce. Garnish with a sprig of tarragon if desired. Yield: 4 servings.


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