Martinulisse

Eggs Sardou



For the Creamed Spinach melt 2 TBS butter in a sauce pan over low heat.  Add ¼ cup flour and mix to make a roux.  Whisk in 1 cup whole milk and bring to a simmer.  Add 8 ounces fresh spinach, a pinch salt and pepper, and a dash of nutmeg.  Simmer for 15 minutes. 

 

To make Blender Hollandaise Sauce melt 2 sticks butter in the microwave.  Blend 3 egg yolks, juice of 2 lemons, ½ tsp Dijon mustard, a dash of hot sauce, and a pinch of salt in the blender.  Slowly add melted better and keep warm. 

To poach eggs bring 2 quarts water and 1 TBS white vinegar to a simmer.  Gently swirl the water and add 4 eggs.  Simmer for 3-5 minutes, remove and drain. 

To assemble place 4 artichoke bottoms on top of the creamed spinach.  Top the artichoke with the eggs.  Spoon Hollandaise sauce over the eggs.  Top with 1 pound jumbo lump crabmeat and a sprinkle of paprika for color.  Mangia, mangia!