Breakfast/Eggs Sardou

By latin1

Ingredients

• 2 egg yolks
• 2 tsp water
• Salt and freshly ground pepper
• 16 tbsp unsalted butter, melted
• Pinch of cayenne pepper
• 2 tbsp chopped herbs (tarragon,chives,parsley and chervil)
• 4 cups creamed spinach
• 8 cooked artichokes, halved
• 8 poached eggs
• 8 slices of toast, halved diagonally

Details

Servings 4

Preparation

Step 1

Make Hollandaise: Assemble double boiler; heat water to boiling. In bowl of double boiler, whisk together egg yolks, lemon juice and water. Transfer to double boiler; whisk constantly until mixture begins to thicken, then whisk one minute more. Season with salt, white pepper and cayenne.
Using stick blender with aaerator attachment, blend mixture while slowly pouring in melted butter in thin stream until incorporated, about 2 minutes. Add herbs. Keep Hollandaise sauce warm but not hot.
Divide creamed spinach among 4 plates; top each with artichoke halves. Ladle about 1/4 cup Hollandaise sauce over each serving; arrange toast around plates.