Poached Eggs Massena

Serves:

Ingredients:

--------- POACHED EGGS MASSENA ---------
2 qt Water
4 Whole eggs
Salt and cayenne pepper
3 Egg yolks
1/2 c Unsalted butter (1 stick)
1/2 ts White pepper
2 tb Fresh tarragon, chopped
3 tb Shallots, minced
1/3 c Tarragon vinegar
3/4 c Dry white wine
--------- BEARNAISE SAUCE ---------
Bearnaise sauce (see below)
Salt
1/2 Lemon
4 lg Artichokes
1 tb Wine vinegar

Method:

Artichoke Preparation Cut the stems and most of the leaves off the artichoke.
With a paring knife, whittle off the leaves at the base to expose the heart.
Scrape the fibrous "choke" to leave only the disk-shaped heart.
Rub the heart with lemon.
Cook with salted boiling water for about 8 minutes.
Drain and refresh with cold water.
Set aside.
Bearnaise Sauce In a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh tarragon and white pepper.
Boil to reduce to 3 tablespoons.
Let cool.
Meanwhile, melt the butter; cool slightly.
Add egg yolks to vinegar mixture and cook over low heat, whisking constantly, for 1 minute or until the consistancy of mayonnaise.
Do not overcook or it will curdle.
Whisk in the warm melted butter in a thin stream into the wine mixture.
The sauce will thicken.
Whisk in salt, cayenne and white pepper to taste.
Keep warm in a pan of warm water.
Poach the 4 eggs 3 minutes in 2 quarts of water and 1 tablespoon wine vinegar.
Remove with a slotted spoon and trim edges.
Keep in warm water.
To assemble, heat the artichoke hearts and blot dry.
Spoon a bit of the Bearnaise Sauce into each heart.
Place a poached egg on top and spoon more sauce over.
Serve at once.