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!