Eggs Sardou

• 1 tablespoon unsalted butter
• 4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
• Salt and pepper
• 4 large eggs
• 1 tablespoon distilled white vinegar
• Sauteed Spinach, recipe follows
• Hollandaise Sauce, recipe follows
• 2 ounces prosciutto or Serrano ham, cut into thin chiffonade
• Essence, recipe follows, for garnish
• Chopped chives, garnish

1. In a skillet, melt the butter over medium-high heat.
2. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes.
3. Remove from the heat and cover to keep warm.
4. Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar.
5. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
6. Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks.
7. Repeat the lifting once or twice to completely enclose each yolk.
8. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
9. Remove the eggs with a slotted spoon, and place on a large plate.
10. Arrange the warm artichoke hearts on each of 4 plates and top with the spinach.
11. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce.
12. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
13. 2 1/2 tablespoons paprika
14. 2 tablespoons salt
15. 2 tablespoons garlic powder
16. 1 tablespoon black pepper
17. 1 tablespoon onion powder
18. 1 tablespoon cayenne pepper
19. 1 tablespoon dried oregano
20. 1 tablespoon dried thyme
21. Combine all ingredients thoroughly.
22. Yield: 2/3 cup
23. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
24. Published by William and Morrow, 1993.
25. Olive oil, for sauteing
26. 1 pound fresh spinach, tough stems removed and washed well
27. 1 teaspoon minced garlic
28. Salt and freshly ground pepper
29. Heat olive oil in a large skillet over medium-high heat.
30. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes.
31. Season with salt and freshly ground pepper.
32. Remove from the heat and adjust the seasoning, to taste.
33. Serve hot.
34. 3 egg yolks
35. 2 teaspoons water
36. 1/2 cup clarified butter, or 1 stick unsalted butter, melted
37. 1 1/2 teaspoons fresh lemon juice
38. 1/4 teaspoon salt
39. Pinch cayenne
40. In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking.
41. Gradually add the butter, whisking constantly to thicken.
42. Add the remaining ingredients and whisk well to blend.
43. Adjust the seasoning to taste.
44. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.
45. Yield: 1 cup

unsalted butter, hearts, salt, eggs, white vinegar, hollandaise sauce, serrano ham, chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/eggs-sardou-recipe2.html (may not work)