Eggs Sardou

With spinach and artichokes

by

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2 ×

1 ½ Tbsp. Butter

10 Oz. Spinach, cooked and well drained

1 Tbsp. Flour

¼ Cup Cream

1 Tbsp. Green Onions, chopped

¼ Tsp. Salt

¼ Tsp. Cayenne

1 Pinch Nutmeg

4 Artichoke Bottoms, warmed in salted water

4 Eggs, poached

Hollandaise Sauce

breakfast, appetizers & salads, dinner, entrées, lunch

Beginner

A Recipe From Eggs by Jodi Liano

You can make this sauce ahead of time and refrigerate it until ready to use. Reheat gently when ready to assemble the dish.

  1. Melt the butter in a saucepan over medium heat.
  2. Add the spinach and cook for three minutes, or until warmed.
  3. Sprinkle in the flour; stir and then add the cream. Cook, stirring occasionally, for about five minutes over low heat, or until the mixture thickens.
  4. Add the green onions and mix well.
  5. Add the salt, cayenne and nutmeg.
  6.  Divide the spinach mixture into two equal portions and place in the center of dinner plates. Place two artichoke bottoms on top of the spinach and top with the eggs. Spoon the hollandaise sauce generously over all.

Learn more about Jodi Liano's work at the San Francisco Cooking School, at sfcooking.com.