Eggs Sardou

Ingredients

• 8 cooked artichoke bottoms, drained
• 8 large very fresh eggs
• 2 tbsp white vinegar
• 1 lb (450 g) fresh spinach, washed
• 2 tbsp unsalted butter
• 2 tbsp plain flour
• 1 cup (240 ml) whole milk, warmed
• 2 tbsp double cream
• 1 small shallot, finely chopped
• 1/4 tsp freshly grated nutmeg
• 3 large egg yolks
• 1 tbsp lemon juice
• 3/4 cup (170 g) unsalted butter, melted and warm
• 1/4 tsp cayenne pepper
• 1 tsp fine salt
• 1/2 tsp black pepper

Before you cook

• Drain the artichoke bottoms and pat them dry on kitchen paper.
• Melt the 3/4 cup of butter gently and hold it somewhere warm.
• Chop the shallot finely and grate the nutmeg.
• Warm the milk and warm four serving plates.

Steps

1. Wilt the spinach in a dry pan over medium heat for 3 minutes, then tip it into a sieve.
2. Press the spinach hard with the back of a spoon to force out the water.
3. Chop the drained spinach roughly and set it aside.
4. Melt the 2 tablespoons of butter in a saucepan over medium heat.
5. Cook the shallot in the butter for 2 minutes, until soft and translucent.
6. Stir in the flour and cook the paste for 2 minutes without letting it colour.
7. Pour in the warm milk in three additions, whisking smooth after each one.
8. Simmer the sauce for 4 minutes, until it thickly coats a spoon.
9. Fold in the spinach, cream and nutmeg, then season with the salt and black pepper.
10. Hold the creamed spinach over the lowest possible heat.
11. Whisk the egg yolks and lemon juice in a heatproof bowl until pale and frothy.
12. Set the bowl over a pan of barely simmering water and whisk for 3 minutes, until the yolks thicken to a ribbon.
13. Lift the bowl off the heat and trickle in the warm melted butter, whisking without stopping.
14. Season the hollandaise with the cayenne, then cover it and keep it warm.
15. Bring a wide pan of water to a bare tremble and add the vinegar.
16. Crack each egg into a cup and slide it gently into the water.
17. Poach the eggs for 3 minutes, until the whites are set and the yolks stay soft.
18. Lift the eggs out with a slotted spoon and rest them on kitchen paper.
19. Warm the artichoke bottoms in a low oven for 2 minutes.
20. Set two artichoke bottoms on each warmed plate.
21. Spoon creamed spinach into each artichoke cup.
22. Sit a poached egg on top of every mound of spinach.
23. Ladle hollandaise over the eggs so it runs down the sides.
24. Finish with a dusting of cayenne and carry the plates to the table at once.