POACHED EGGS SARDOU Recipe

4

Ingredients

2 egg yolks
1 T. fresh lemon juice
2 tsp water
Salt and freshly ground white pepper to taste
Pinch of cayenne pepper
16 T. (2 sticks) unsalted butter, melted
2 T. chopped fines herbes (fresh chives, tarragon, parsley and chervil)
4 C. creamed spinach
8 cooked artichoke hearts (fresh or canned) halved
8 poached eggs
8 slices toast, halved diagonally

Preparation

Step 1

Make hollandaise: Assemble double boiler; heat water according to manufacturer's instructions. In bowl of double boiler, whisk together egg yolks, lemon juice and water. Place over heat; whisk constantly until mixture begins to thicken, then whisk 1 minute more. Season with salt, white pepper and cayenne.

Whisk mixture while slowly pouring in melted butter in thin stream until incorporated, about 2 minutes. Add fines herbes. Keep hollandaise sauce warm but not hot.

Divide creamed spinach among four plates; top each with 4 artichoke halves, Place 2 poached eggs atop artichokes. Ladle about 1/4 c. hollandaise sauce over each serving; arrange toast around plates.