- 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
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.