Eggs Sardou

1. 1

   Step 1

   • a.Make the Creamed Spinach
   • b.If using fresh spinach, steam or sauté it in a large pan until just wilted. Transfer to a colander and press firmly to squeeze out as much excess water as possible. Roughly chop the spinach and set aside.
   • c.In a medium saucepan over medium heat, melt 2 tbsp of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a blond roux.
   • d.Gradually whisk in the heavy cream until the sauce is smooth and begins to thicken, about 2-3 minutes.
   • e.Stir in the minced garlic, ground nutmeg, 0.5 tsp of salt, and black pepper. Cook for another minute until fragrant.
   • f.Fold in the chopped, drained spinach and mix until well combined. Reduce heat to low to keep warm while you prepare the other components.
2. 2

   Step 2

   • a.Prepare the Hollandaise Sauce
   • b.Set up a double boiler by placing a heatproof bowl over a saucepan with 1-2 inches of simmering water. Ensure the bottom of the bowl does not touch the water.
   • c.In the bowl, whisk the egg yolks, lemon juice, and 1 tbsp of water until the mixture is pale, frothy, and has doubled in volume, about 2-3 minutes. Whisk constantly to prevent the eggs from scrambling.
   • d.Remove the bowl from the heat. Very slowly, in a thin, steady stream, whisk in the warm melted butter until the sauce is thick, creamy, and fully emulsified.
   • e.Season with the remaining 0.5 tsp of salt and the cayenne pepper. To keep warm, place the bowl over a larger bowl of warm (not hot) water, covering the surface with plastic wrap to prevent a skin from forming.
3. 3

   Step 3

   • a.Poach the Eggs
   • b.Fill a wide, deep pot with about 3-4 inches of water. Add the white vinegar and bring to a gentle simmer over medium heat. You should see small bubbles, but the water should not be at a rolling boil.
   • c.Crack each egg into a separate small ramekin or cup. This makes it easier to slide them into the water.
   • d.Create a gentle whirlpool in the water with a spoon and carefully slide one egg into the center. Cook for 3-4 minutes for a runny yolk, or 5 minutes for a jammy, medium-set yolk.
   • e.Using a slotted spoon, carefully lift the egg out of the water, allowing excess water to drain off. Place on a plate lined with a paper towel. Repeat with the remaining eggs, poaching no more than 2-3 at a time.
4. 4

   Step 4

   • a.Assemble and Serve
   • b.While the last eggs are poaching, gently warm the artichoke bottoms in a pan or microwave.
   • c.If using, place a toasted English muffin half on each of the four serving plates.
   • d.Place two warm artichoke bottoms on each plate (or on top of the muffin halves).
   • e.Fill each artichoke bottom with a generous spoonful of the warm creamed spinach.
   • f.Carefully place a poached egg on top of the spinach in each artichoke bottom.
   • g.Generously spoon the warm Hollandaise sauce over each egg.
   • h.Garnish with a light sprinkle of paprika and serve immediately.

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