Eggs Sardou

Recipe Ingredients

8		Artichoke bottoms
1 1/2 cups	355ml	Hollandaise sauce
10		Anchovy fillets - chopped
2/3 cup	157ml	Smoked ham - ground
1 cup	237ml	Truffle - slivered (small)
8		Eggs - poached and trimmed

Recipe Instructions

Preheat the oven to 450F.

Fill each artichoke bottom with chopped anchovy. Arrange on a baking sheet.

Heat for 5 minutes. Set aside - keep warm. Set a poached egg on top of each artichoke.

Top with Sauce Hollandaise. Sprinkle with chopped smoked ham.

Top with slivers of truffle. Serve immediately

Source:
The New McDougall Cookbook

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