Eggs Sardou

Directions

For Artichokes:

1. Bring a large pot of water to a boil, add artichokes, and cook about 3 minutes or until tender. Set aside.

For Hollandaise Sauce:

2. Combine red wine vinegar, cayenne pepper, and egg yolks in a medium metal bowl and set the bowl over a pot of simmering water, whisking until smooth.
3. Drizzle the melted butter slowly into the mixture while whisking until sauce thickens.
4. Stir in lemon juice and 1 teaspoon of water.
5. Season the hollandaise sauce with salt and ground black pepper to taste. Keep warm until ready to use.

For Creamed Spinach:

6. Melt butter in a medium-size saucepan set over medium heat.
7. Add onion and garlic, cooking about 5 minutes or until tender.
8. Whisk in flour slowly, reducing heat if necessary. The flour should not be browned.
9. Whisk in milk until creamy and beginning to thicken.
10. Stir in spinach and cook for 3–4 minutes until thickened.
11. Stir in pepper, salt, and nutmeg.
12. Remove mixture from heat, taste, and adjust seasonings if necessary. Cover to keep warm until needed.

For Poached Eggs:

13. Combine water and white vinegar in a wide nonstick skillet and bring it to a simmer.
14. Break the eggs gently into the barely simmering water, spacing them apart so the whites do not touch.
15. Cook for about 2½–3 minutes or until the whites are set and the yolks remain runny.
16. Use a slotted spoon to remove eggs, being careful not to break any yolks.

For Assembly:

17. Divide the spinach equally among four serving plates, spooning the mixture into the center of the dishes.
18. Drain the artichokes and place two in the center of each of the four serving plates on top of the spinach.
19. Place a poached egg on top of each artichoke.
20. Pour hollandaise sauce evenly over each set of artichokes.
21. Sprinkle the artichokes with ham, truffles, and parsley, if using. Serve immediately.