EGGS SARDOU II

Eggs Sardou II

Eggs Sardou II

Serves 4

Ingredients

• 8 bottled artichoke bottoms*
• 8 lemon slices
• 1 teaspoon kosher salt
• 1 tablespoon distilled white vinegar
• 8 large eggs
• 8 (1⁄4-inch-thick) ham slices, pan fried
• Creamed Spinach (recipe follows)
• Hollandaise Sauce (recipe follows)
• 8 peeled and deveined boiled large shrimp

Instructions

1. In a large saucepan, place artichoke bottoms, lemon slices, and salt. Cover with water by 1⁄2 inch, and heat over low heat. Keep warm until ready to use.
2. Fill a straight-sided skillet two- thirds full with water; bring to a boil over medium-high heat. Reduce heat, and stir in vinegar.
3. Using the handle of a wooden spoon, swirl water in one direction to create a whirlpool. Gently crack 1 egg into a small ramekin, and slowly
   add to center of whirlpool. Cook for 3 to 4 minutes or to desired degree of doneness. Using a slotted
   spoon, gently remove egg from skillet, and let drain on paper towels. Repeat with remaining eggs, maintaining water temperature
   at just below a simmer.
4. On each serving plate, place
   2 artichoke bottoms. Top each with a slice of ham, a generous layer of Creamed Spinach, and a poached egg. Finish with Hollandaise Sauce, and top with boiled shrimp.

Notes

• *Artichoke heart quarters may be substituted. Do not use marinated artichoke hearts.

Creamed Spinach

Serves 4

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Ingredients

• 1⁄4 cup unsalted butter
• 1⁄4 cup minced onion
• 2 tablespoons minced garlic
• 1⁄4 cup all-purpose flour
• 2 cups whole milk*
• 10 ounces fresh baby spinach, chopped
• 1 teaspoon ground white pepper
• 1⁄2 teaspoon kosher salt
• 1⁄8 teaspoon ground nutmeg

Instructions

1. In a medium saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, about
   5 minutes. Slowly whisk in flour, reducing heat, if necessary. (The flour should not be browned.) Add milk, and whisk until creamy and beginning to thicken. Stir in spinach; cook until thickened, 3 to 4 minutes. Stir in pepper, salt, and nutmeg. Taste and adjust seasonings, if necessary.

Notes

• *Heavy whipping cream or half-and- half may be substituted for a creamier result.

Hollandaise Sauce

Serves 4

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Ingredients

• 4 large egg yolks
• 2 tablespoons fresh lemon juice
• 1 cup butter, melted
• 1⁄4 teaspoon salt
• Dash cayenne pepper

Instructions

1. In the top of a double boiler, whisk together egg yolks and lemon juice. Over simmering water, gradually whisk in melted butter, 1⁄4 cup at a time, whisking until smooth after each addition. Whisk in salt and cayenne. Cook, whisking constantly, until mixture registers 160° on a candy thermometer and is thickened. Serve immediately, or keep warm until serving.