Eggs Sardou
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 tablespoons
Butter
2 tablespoons
Flour
1/2 cup
Milk
1/2 cup
Heavy cream
1 1/2 pounds
Fresh spinach -- finely chopped
Salt -- to taste
Freshly-ground white pepper -- to taste
8 large
Fresh artichoke bottoms
1 teaspoon
Vinegar
8
Eggs
2 cups
Hollandaise sauce -- warm
1 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.