EGGS SARDOU-FOR ARTICHOKE LOVERS AND NO BREAD TO BOOT!

Eggs Sardou-For Artichoke Lovers and No Bread to Boot! image

Yield serves 2 or 4

Number Of Ingredients 8

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4 cups water
2 tablespoons white vinegar
4 large eggs
4 canned artichoke bottoms, drained (or 4 artichoke hearts, drained and halved)
1/2 tablespoon butter
One 10-ounce package frozen creamed spinach, cooked according to package directions
1/4 cup plus 2 tablespoons hollandaise sauce (see pages 317 and 318)
Salt and ground black pepper to taste

Steps:

Bring the water and vinegar to a simmer in a 2-quart saucepan. Crack each egg into a small bowl, slide into the water, and cook at a bare simmer for about 4 minutes, until the eggs are set. Meanwhile, combine the artichoke bottoms and butter in a small skillet and warm over medium-low heat. Reheat the creamed spinach, if necessary. Spoon creamed spinach into 4 mounds and top each with an artichoke bottom. Set a poached egg in each artichoke bottom. Drizzle hollandaise sauce over each egg. Add salt and pepper to taste and serve.