Sprout & Pea

Eggs Bene­dict has always been one of my favorite brunch indul­gences but I love when I find healthy vari­a­tions of it on restau­rant menus. Enter my favorite veg­etable– the arti­choke. I was eat­ing a whole arti­choke for din­ner one night and when I got to the heart of it, I real­ized that it was the per­fect lit­tle shape for a poached egg to rest in. Since then, I’ve been scour­ing the inter­net for the per­fect sauce to top this idea off with. I wanted to do some­thing a lit­tle dif­fer­ent than the usual Hol­landaise, and I finally came across a great recipe for red pep­per aioli that made my mouth water a lit­tle bit.
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I love arti­choke dip but could some­times do with­out the unhealthy fac­tor that most mouth­wa­ter­ing, cheese and mayo induced dips con­tain. While I still make the unhealthy stuff from time to time, I decided that I wanted to try out a more kind to your body arti­choke dip.
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Strolling though the new nat­ural mar­ket just over the bridge from my house, I came across Ezekiel burger buns! This meant veg­gie burg­ers were def­i­nitely on the menu for dinner.

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