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Eggs Sardou
Nb persons: 0
Yield: 4, 2-egg servings.
Preparation time:
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| Hollandaise sauce | |
| 2 tablespoons | tarragon vinegar |
| 1 tablespoon | onion, minced |
| 3 | peppercorns |
| 4 | egg yolks |
| 1 cup | butter, clarified |
| Eggs | |
| 1 10-ounce package | frozen spinach, chopped, cooked, and drained |
| 8 | artichoke hearts |
| 16 | anchovy fillets |
| 8 | eggs |
| 4 tablespoons | boiled ham, chopped |
| black olives, sliced | |
Hollandaise sauce: Put vinegar, 1 tablespoon water, onion, and peppercorns in medium saucepan. Cook over medium-low heat until reduced to 1 teaspoon; remove peppercorns. Let cool. Whisk in egg yolks over very low heat until frothy. Gradually whisk in clarified butter. Whisk until light and fluffy. Keep sauce warm by placing pan in warm water while preparing eggs.
Eggs: Divide spinach and place on artichoke bottoms. Arrange on warmed serving platter.
Crisscross 2 anchovy fillets over each spinach-filled bottom. [You can omit the anchovies if you have something against the salty, slimy things.]
Poach eggs, 4 at a time, in salted, simmering water. Remove with slotted spoon. Place 1 egg on each artichoke.
Spoon sauce over each egg. Sprinkle with chopped ham and olive slices. Serve immediately.
Makes 4, 2-egg servings.
A great way to enhance a poached egg. From Pauline Viviano.
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