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Source: Stop and Smell the Rosemary

Eggs Sardou
A delicious breakfast!
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Serves: 8
Prep Time: 15 minutes
Cook Time: Simmer 5 minutes, bake 5-7 minutes.
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2 cups heavy whipping cream
4 egg yolks, large, beaten
20 ounces frozen chopped spinach, thawed and undrained
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
1 dash Tabasco sauce
32 ounces artichoke bottoms
2 egg yolks, large
1 or 2 tablespoons fresh lemon juice
1/4 teaspoon Dijon mustard
4 and 4 tablespoons and teaspoons unsalted butter
8 large eggs, poached

Preheat oven to 350 degrees. Bring cream to a boil in a medium saucepan. Reduce heat. Simmer uncovered 5 minutes. Spoon some cream into egg yolks into cream. Return cream mixture to a boil, stirring constantly, until thickened, about 2 minutes. Add spinach, salt, pepper, nutmeg, and Tabasco, stirring until well blended. Set aside. Bake artichoke bottoms in shallow baking pan until hot, 5 to 7 minutes. Whisk egg yolks, lemon juice, and mustard in a small saucepan until smooth. Add 4 tablespoons butter. Cook over low heat, stirring constantly, until butter melts. Add remaining 4 tablespoons butter. Continue stirring until butter melts and sauce thickens. Keep warm. Arrange spinach mixture on a serving plate. Top with artichoke bottoms. Place a poached egg on each artichoke bottom. Spoon Hollandaise Sauce over eggs. Serve immediately.

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