Eggs Sardou

Ingredients

Eggs

4 large

Artichoke hearts

1 can (14 oz), drained and rinsed

Fresh spinach

4 cups, chopped

Unsalted butter

2 tablespoons

Hollandaise sauce

1 cup (prepared using your favorite recipe)

Salt

to taste

Black pepper

to taste

White vinegar

1 tablespoon (for poaching eggs)

Instructions

1. Start by preparing the hollandaise sauce according to your favorite recipe. Keep it warm over low heat or in a double boiler.
2. In a medium skillet, melt the unsalted butter over medium heat. Add the chopped spinach and season with salt and black pepper. Sauté for 2-3 minutes until the spinach is wilted and heated through. Remove from heat.
3. Fill a large saucepan with water and add the white vinegar. Bring to a gentle simmer over medium heat.
4. Crack each egg into a small bowl. Carefully slide each egg into the simmering water, one at a time. Poach the eggs for about 3-4 minutes for a soft yolk, or longer if you prefer them firmer. Use a slotted spoon to remove the poached eggs and let them drain on a paper towel.
5. On each plate, place an artichoke heart, topped with a spoonful of the sautéed spinach.
6. Gently place a poached egg on top of the spinach and artichoke heart.
7. Generously pour the warm hollandaise sauce over the poached egg.
8. Serve immediately, garnished with additional salt and pepper to taste.