CASSEROLE EGGS SARDOU

Casserole Eggs Sardou

Forget the lemon sauce and buy a package of Knorr Swiss Hollandaise. Buy two cans of artichoke bottoms as there are 5-7 per can or just use artichoke hearts.

YIELD8 servings

INGREDIENTS

• 2 10oz pkgs. creamed spinach, thawed and all water squeezed out

• 8 slices, crisply fried bacon, crumbled

• 8 artichoke bottoms

• 8 egg yolks

• freshly ground pepper, to taste

• freshly ground nutmeg, to taste

• 1/2c plus 2 T Parmesan cheese

• Lemon sauce (see below)

• Lemon Sauce

• 2 whole eggs

• 2 egg yolks

• 1c mayonnaise

• 6T unsalted butter

• Juice of 1/2 lemon

• pinch of cayenne

In an 8x8" baking dish, mix together spinach & crumbled bacon & spread evenly in the dish. Press artichoke bottoms into the spinach, cup side up & evenly spaced. Gently place on unbroken egg yolk into each artichoke. Sprinkle with pepper & nutmeg & 1/2c Parmesan cheese. Cover all with lemon sauce evenly, then sprinkle over remaining Parmesan. Bake 25 minutes at 350