Eggs Sardou
Ingredients
- 12 freshly cooked artichoke bottoms, still warm, or two 13.5 ounce cans, drained and rinsed
- 1 tablespoon unsalted butter (optional, only if using canned artichoke bottoms)
- 12 large eggs
- 6 English muffins, split and toasted
- 1 cup Creamed Spinach
- 1 ½ cups freshly made hollandaise sauce (see below), kept warm in the top of a double boiler over hot water
- Dash of Paprika
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