Eggs Sardou

• 6 tablespoons butter
• 2 tablespoons flour
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 1/2 pounds fresh spinach, finely chopped
• Salt and white pepper
• 8 large fresh artichoke bottoms
• 1 teaspoon vinegar
• 8 eggs
• 2 cups warm hollandaise sauce
• 1 tablespoon chopped parsley

1. In a large saute pan, over medium heat, melt 2 tablespoons of the butter.
2. Stir in the flour and mix well.
3. Cook for 1 minute.
4. Whisk in the milk and cream slowly and bring the sauce to a boil.
5. Reduce the heat to a simmer and cook until the sauce coats the back of a spoon, about 3 minutes.
6. Stir in the spinach and season with salt and pepper.
7. Continue to simmer for 1 minute.
8. Remove from the heat and keep warm.
9. In another saute pan, over medium heat, melt the remaining butter.
10. Add the artichoke bottoms to the pan and saute for 2 minutes.
11. (just to heat the artichokes through) Season the artichokes with salt and pepper.
12. Cover the pan with a lid and remove from the heat.
13. Bring a pot of salted water to a boil.
14. Add the vinegar to the water.
15. Crack each egg into a small cup.
16. Carefully side one egg into the water.
17. When the water has come back to a slight boil, side in another egg.
18. Continue the process until all the eggs are in the water.
19. Reduce the heat to a simmer and cook until the eggs are set, about 2 to 2 1/2 minutes.
20. Remove the eggs from the water and drain on a paper-lined plate.
21. Season the eggs with salt and pepper.
22. To assemble, spoon the creamed spinach in the center of each artichoke bottom.
23. Place the filled artichokes on a platter.
24. Lay the poached eggs directly on top of the creamed spinach.
25. Drizzle the hollandaise over the poached egg.
26. Garnish with parsley.

butter, flour, milk, heavy cream, fresh spinach, salt, fresh artichoke bottoms, vinegar, eggs, hollandaise sauce, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/eggs-sardou-recipe.html (may not work)