EGGS SARDOU

Eggs Sardou image

Provided by Craig Claiborne And Pierre Franey

Categories breakfast, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 cups hot creamed spinach (see recipe)
8 cooked artichoke bottoms (see how to prepare artichoke bottoms)
8 flat anchovy fillets
8 poached eggs (see recipe)
8 tablespoons hollandaise sauce (see recipe)
8 tablespoons finely chopped cooked ham and/or 8 thin black truffle slices

Steps:

Put one-half cup of creamed spinach on each of four heated plates. Smooth it over. Place two artichoke bottoms evenly spaced on top of the spinach, cut side up.
Arrange two flat anchovy fillets, crossed, on the artichoke bottoms. Place one poached egg in the center of each artichoke bottom. Spoon one tablespoon of hollandaise sauce over each egg.
Quickly heat the ham in a skillet and garnish the top of each egg with one tablespoon of the chopped ham or one truffle slice.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 3 grams, TransFat 0 grams