Eggs Sareou

Oxmoor House
6 servings

Ingredients

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1/2 pound fresh spinach, cleaned
3 tablespoons whipping cream
1/4 teaspoon salt
1 (14-ounce) can artichoke bottoms, heated and drained
6 poached eggs
Hollandaise Sauce

Preparation

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.

Created date

February 2010