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Eggs Sareou

Yield 6 servings


  • 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

How to Make It

  1. Place spinach in a Dutch oven (do not add water); cover and cook over high heat 8 to 10 minutes. Drain well

  2. Combine spinach, whipping cream, and salt in container of an electric blender; process until smooth.

  3. 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.

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