Eggs sardou #2

4 servings

Ingredients

Quantity Ingredient
6.00 tablespoon butter
2.00 tablespoon flour
½ cup milk
½ cup heavy cream
1½ pounds fresh spinach; finely chopped
1 salt; to taste
1 freshly-ground white pepper; to taste
8.00 large fresh artichoke bottoms
1.00 teaspoon vinegar
8.00 eggs
2.00 cup hollandaise sauce; warm
1.00 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 slide one egg into the water.

When the water has come back to a slight boil, slide 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. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

01-16-1998

Recipe by: Emeril Lagasse

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