Creamed Eggs With Artichokes
- Ready In:
- 19mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 6 -8 hardboiled egg
- 2 tablespoons butter
- 1 shallot, minced
- 1⁄2 lb frozen spinach
- 0.5 (12 ounce) jar marinated artichoke hearts, drained (see Note first!)
- 1⁄4 teaspoon thyme
- 1⁄8 teaspoon celery seed
- 1 dash sherry wine (optional)
- 1⁄4 teaspoon salt, to taste (or more)
- black pepper
- 1⁄4 teaspoon Frank's red hot sauce (to taste)
- 3 cups milk, divided
- 6 tablespoons flour
- 1 -2 tablespoon crumbled bacon
- cayenne chili pepper flakes (optional) or paprika (to garnish) (optional)
directions
- Note: The 12 oz in the 12 oz jar of artichokes includes the weight of the liquid. This means that 1/2 of the jar of artichokes is about 4 oz of actual, drained artichokes.
- Peel eggs. Quarter them lengthwise then divide each quarter crosswise so 1 egg = 8 chunks.
- Chop artichoke hearts.
- In a medium saucepan sauté the shallots in the butter over low-medium heat until softening but not fully cooked.
- Add spinach. Increase heat to medium-high and cook until just heated.
- Add artichokes, thyme, celery seed, 2 cups of milk, sherry, salt and pepper. Heat until just shy of simmering.
- Shake flour with remaining cup of milk. Add to pot and bring to a simmer, stirring constantly. Simmer a few moments to thicken the sauce and eliminate any raw taste from the flour.
- Gently stir in eggs and bacon. Heat briefly then serve in toast cups or over split, toasted, English muffins.
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RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina