Place spinach in a Dutch oven (do not add water); cover and cook over high heat 8 to 10 minutes. Drain well
Combine spinach, whipping cream, and salt in container of an electric blender; process until smooth.
Place creamed spinach mixture into 6 heated artichoke bottoms. Place 1 poached egg on top of each bed of spinach; arrange on individual serving plates. Cover each with Hollandaise Sauce; serve immediately.