Eggs Sardou

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For bechamel sauce, melt butter in small, heavy skillet over medium heat.
  • Whisk in flour.
  • Gradually whisk in milk; cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes.
  • Whisk in pepper sauce, salt and nutmeg.
  • Set aside.
  • Drop spinach into large saucepan of boiling water.
  • Cook until wilted and tender, about 2 minutes.
  • Rinse in ice water to stop cooking; drain until very dry, squeezing out extra water.
  • Set aside.
  • Melt 2 tablespoons butter in large skillet over medium-high heat.
  • Add green onions; cook, stirring often, 2 minutes.
  • Stir in spinach; cook 2 minutes.
  • Add bechamel sauce, salt and pepper; stir well.
  • Set aside and keep warm.
  • For hollandaise sauce, combine yolks, lemon juice, Worcestershire and red pepper in top of double boiler set over pan of simmering water.
  • Whisk egg mixture constantly until mixture thickens and becomes shiny, 3 to 4 minutes.
  • Slowly pour melted butter into egg mixture, whisking constantly.
  • Whisk in wine; salt to taste.
  • Divide spinach among four plates.
  • Top with 2 warm artichoke bottoms.
  • Top each artichoke with poached egg.
  • Ladle hollandaise sauce over; serve immediately.
  • Note:
  • To poach eggs, heat large skillet of water to simmer over low heat.
  • Add 1 teaspoon distilled white vinegar.
  • Crack eggs, one at a time, into measuring or custard cup.
  • Gently slide egg into water.
  • Cook until white is set, about 3 to 5 minutes.
  • Remove from water with slotted spoon.
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