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Eggs Sardou




Source of Recipe


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Recipe Introduction


Ultimate brunch fare.


List of Ingredients




2 # fresh spinach
2 C water
1 1/2 T butter, unsalted
1/4 green onions, finely chopped
1 C Bechamel sauce
1/2 t salt
1/4 t black pepper, freshly ground
8 cooked artichoke bottoms, fresh or canned
8 poached eggs
2 C Hollandaise sauce







Recipe



To make creamed spinach: Wash spinach thoroughly and discard thick heavy stems. Bring water to a rapid boil, add spinach, and cook until wilted and barely tender. Add ice or ice water to stop the cooking and let drain for 10 minutes. Spinach should be very dry.
Melt butter in a large skillet. Add green onions and saute, stirring, for 2 minutes. Add spinach and saute for 2 minutes longer. Stir in bechamel sauce and salt and pepper. Set aside and keep warm.
To serve: Put a quarter of the creamed spinach on each warmed plate and top with 2 warm artichoke bottoms. Put 2 poached eggs on the artichoke bottoms and ladle over 1/2 cup hollandaise sauce. Serve immediately.