Eggs Sardou

INGREDIENTS

INSTRUCTIONS

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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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