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Eggs Sardou
6
2
1
1
1
Tablespoon Butter
Tablespoon Flour
/2 Cup Milk
/2 Cup Heavy cream
−1/2 Pound Fresh spinach; finely chopped
Salt; to taste
Freshly−ground white pepper; to taste
8
1
8
2
1
Large Fresh artichoke bottoms
Teaspoon Vinegar
Eggs
Cup Hollandaise sauce; warm
Tablespoon Chopped parsley
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 2 1/2 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.
Eggs Sardou
206
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