Eggs SardouFor Artichoke Lovers and No Bread to Boot!

• 4 cups water
• 2 tablespoons white vinegar
• 4 large eggs
• 4 canned artichoke bottoms, drained (or 4 artichoke hearts, drained and halved)
• 1/2 tablespoon butter
• One 10-ounce package frozen creamed spinach, cooked according to package directions
• 1/4 cup plus 2 tablespoons hollandaise sauce (see pages 317 and 318)
• Salt and ground black pepper to taste

1. Bring the water and vinegar to a simmer in a 2-quart saucepan.
2. Crack each egg into a small bowl, slide into the water, and cook at a bare simmer for about 4 minutes, until the eggs are set.
3. Meanwhile, combine the artichoke bottoms and butter in a small skillet and warm over medium-low heat.
4. Reheat the creamed spinach, if necessary.
5. Spoon creamed spinach into 4 mounds and top each with an artichoke bottom.
6. Set a poached egg in each artichoke bottom.
7. Drizzle hollandaise sauce over each egg.
8. Add salt and pepper to taste and serve.

water, white vinegar, eggs, artichoke bottoms, butter, directions, hollandaise sauce, salt

Taken from www.epicurious.com/recipes/food/views/eggs-sardou-for-artichoke-lovers-and-no-bread-to-boot-391432 (may not work)