Eggs Sardou For Eight
- 1/4 c. chopped green onions
- 1 1/2 Tbsp. butter or margarine, melted
- 3 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
- 1 (16 oz.)tarton sour cream
- 1/2 c. whipping cream
- 1/2 c. grated Parmesan cheese
- 1/2 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 3 (14 oz.) cans artichoke bottoms, drained
- poached eggs
- Hollandaise Sauce
- paprika
- Saute green onions in butter until tender; stir in spinach and next 6 ingredients. Cook over low heat until thoroughly heated (do not boil). Place 16 artichoke bottoms on baking sheets; bake at 350u0b0 for 10 minutes or until heated; keep warm. Spoon 2 tablespoons spinach mixture onto a warm dinner plate; top with 2 artichoke bottoms. Arrange a poached egg on each bottom. Spoon 3 tablespoons Hollandaise Sauce over eggs; sprinkle with paprika.
green onions, butter, sour cream, whipping cream, parmesan cheese, ground nutmeg, salt, pepper, artichoke bottoms, eggs, hollandaise sauce, paprika
Taken from www.cookbooks.com/Recipe-Details.aspx?id=144495 (may not work)