Eggs Sardou

Recipe Ingredients

2 tablespoons	30ml	Flour
1 teaspoon	5ml	Salt
1/2		Lemon
2		Artichokes - trimmed of leaves and stems
1 tablespoon	15ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onion
1 tablespoon	15ml	Chopped garlic
6 cups	240g / 8.5oz	Fresh spinach leaves - stemmed and rinsed
1 cup	237ml	Bechamel (cream) sauce - homemade or prepared
1/2 teaspoon	2.5ml	Tabasco sauce
		Salt - to taste
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	White vinegar
2		Eggs
1		Hollandaise Sauce - see * Note

Recipe Instructions

* Note: See the "Hollandaise Sauce" recipe which is included in this collection.

Prepare artichoke bottoms: In a large, nonreactive pot whisk flour with a little water to make a smooth paste; whisk in about 1 quart of water and add salt. Squeeze juice from lemon half into water, then add peel. Bring to a boil, simmer 5 minutes and add artichoke bottoms. Cover, reduce heat to simmering and cook until artichokes are tender, and base can be pierced with tip of a knife, 25 to 30 minutes. Let artichokes cool in their liquid. When artichokes are cool enough to handle, use a small spoon to scoop out chokes. Use a sharp knife to trim any remaining leaves.

Prepare creamed spinach: In a skillet heat oil with onion and garlic over medium heat until tender. Add spinach in handfuls, stirring until it reduces and releases its liquids. Cook until liquid evaporates, 2 minutes. Fold in warm bechamel sauce and season to taste with Tabasco, salt and pepper. Keep warm.

Poach eggs: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs and if necessary, gently pat dry with paper towels. Season with salt and pepper.

To assemble: Make a bed of spinach on 2 warmed plates and top with artichoke cups. Spoon a little Hollandaise Sauce into cups and top with poached eggs. Spoon remaining sauce over eggs and serve immediately.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-051 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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