Eggs Sardou

Ingredients

• 1 tablespoon distilled white vinegar
• Sauteed Spinach, recipe follows
• Hollandaise Sauce, recipe follows
• 2 ounces prosciutto or Serrano ham, cut into thin chiffonade
• Essence, recipe follows, for garnish
• Chopped chives, garnish
• 1 tablespoon unsalted butter
• 4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
• 4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
• Salt and pepper
• 4 large eggs
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Olive oil, for sauteing
• 1 pound fresh spinach, tough stems removed and washed well
• 1 teaspoon minced garlic
• Salt and freshly ground pepper
• 3 egg yolks
• 2 teaspoons water
• 1/2 cup clarified butter, or 1 stick unsalted butter, melted
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• Pinch cayenne

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