Artichoke Eggs Benedict with home Fries - John Husby

Once again we have taken the traditional Benedict and made it our own. Though Eggs Benedict has many variations across the world, this is our take that leaves it much closer to the traditional with a flare of something new. Serves 4 1 14.5 ounce jar Cynara Marinated Artichoke Hearts, drained 4 English muffins, sliced ¼ lb. country ham, thinly sliced 4 teaspoon unsalted butter For the Poached Eggs: 2 quarts water 4 tablespoon white wine vinegar 8 eggs, individually cracked into ramekins or shallow cups 1 tablespoon salt For the Hollandaise Sauce: 3 egg yolks ⅔ cup melted unsalted butter 1 tablespoon lemon juice ½ teaspoon salt ¼ teaspoon white pepper ⅛ teaspoon cayenne (optional) For the Home Fries: 2 large Yukon gold potatoes, cut into ¾” pieces 2 tablespoons of extra virgin olive oil ½ onion, minced ½ teaspoon salt ¼ teaspoon fresh ground black pepper 1 teaspoon garlic powder 1 teaspoon spicy paprika 1. In a roasting pan, toss the potatoes in spices and extra virgin olive oil and bake at 450° for 20 minutes. Add minced onion and return the pan to the oven for approximately 10 more minutes. If more crispness is desired, broil for 5 minutes at the end. 2. In a small saucepan, gently melt the butter. Whisk the egg yolks in the top of a double boiler or in a small bowl over simmering water for 30 seconds, heating them on the lowest possible setting. Slowly and steadily ladle the melted butter into the egg yolks as you continue to whisk. If the mixture becomes too thick, add a teaspoon of water to thin. Season with salt, white pepper, lemon juice and cayenne and reserve the sauce on the top of the double boiler, taking care to not allow it to become too hot or too cold. 3. Toast the English muffins and spread ½ teaspoon of the Hollandaise and top with the thinly sliced country ham to make a nest for the poached egg. In a large, deep skillet bring the water, salt and white wine vinegar to a boil, then reduce to a simmer. Crack the eggs into a small bowl and pour them into the water. Poach for approximately 3 minutes, until the white is firm but the yolk remains soft. Remove the eggs with a slotted spoon and transfer to a paper-towel-lined plate. 4. Arrange the muffins on plates and top each with an egg, a Cynara Marinated Artichoke Heart and a dollop of Hollandaise sauce. Serve with fresh-from-the-oven home fries.