1/2 cheavy cream
1 1/2 lbspinach, fresh
SALT TO TASTE
WHITE PEPPER FRESHLY-GROUND
8 largefresh artichoke bottoms
1 tspapple cider vinegar
2 chollandaise sauce
1 Tbspparsley flakes
How to Make Eggs Sardou
- 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.