Eggs sardou

4 servings

Ingredients

Quantity Ingredient
6 tablespoons Butter
2 tablespoons Flour
½ cup Milk
½ cup Heavy cream
1½ pounds Fresh spinach, finely
Chopped
Salt and white pepper
8 larges Fresh artichoke bottoms
1 teaspoon Vinegar
8 Eggs
2 cups Warm hollandaise sauce
1 tablespoon Chopped parsley

Directions

In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Stir in the flour and mix well. Cook for 1 minute. Whisk in the milk and cream slowly and bring the sauce to a boil. Reduce the heat to a simmer and cook until the sauce coats the back of a spoon, about 3 minutes. Stir in the spinach and season with salt and pepper.

Continue to simmer for 1 minute. Remove from the heat and keep warm.

In another saute pan, over medium heat, melt the remaining butter.

Add the artichoke bottoms to the pan and saute for 2 minutes. (just the heat the artichokes through) Season the artichokes with salt and pepper. Cover the pan with a lid and remove from the heat. Bring a pot of salted water to a boil. Add the vinegar to the water. Crack each egg into a small cup. Carefully side one egg into the water.

When the water has come back to a slightly boil, side in another egg.

Continue the process until all the eggs are in the water. Reduce the heat to a simmer and cook until the eggs are set, about 2 to 2½ minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper. To assemble, spoon the creamed spinach in the center of each artichoke bottom. Place the filled artichokes on a platter. Lay the poached eggs directly on top of the creamed spinach. Drizzle the hollandaise over the poached egg.

Garnish with parsley.

Yield: 4 servings

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