Eggs Sardou

Instructions

1. Step 1: Bring a large pot of salted water to a boil and poach the eggs for 3-4 minutes, or until cooked to desired doneness
2. Step 2: In a separate pan, melt 1 tablespoon of butter over medium heat and sauté the chopped artichoke hearts until tender
3. Step 3: Add the fresh spinach leaves to the pan and cook until wilted, seasoning with salt and pepper to taste
4. Step 4: Toast some crusty bread and top with the artichoke and spinach mixture
5. Step 5: Place a poached egg on top of the artichoke and spinach mixture
6. Step 6: Spoon the hollandaise sauce over the egg and serve immediately