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1
For bechamel sauce, melt butter in small, heavy skillet over medium heat.
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2
Whisk in flour.
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3
Gradually whisk in milk; cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes.
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4
Whisk in pepper sauce, salt and nutmeg.
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5
Set aside.
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6
Drop spinach into large saucepan of boiling water.
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7
Cook until wilted and tender, about 2 minutes.
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8
Rinse in ice water to stop cooking; drain until very dry, squeezing out extra water.
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9
Set aside.
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10
Melt 2 tablespoons butter in large skillet over medium-high heat.
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11
Add green onions; cook, stirring often, 2 minutes.
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12
Stir in spinach; cook 2 minutes.
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13
Add bechamel sauce, salt and pepper; stir well.
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14
Set aside and keep warm.
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15
For hollandaise sauce, combine yolks, lemon juice, Worcestershire and red pepper in top of double boiler set over pan of simmering water.
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16
Whisk egg mixture constantly until mixture thickens and becomes shiny, 3 to 4 minutes.
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17
Slowly pour melted butter into egg mixture, whisking constantly.
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18
Whisk in wine; salt to taste.
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19
Divide spinach among four plates.
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20
Top with 2 warm artichoke bottoms.
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21
Top each artichoke with poached egg.
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22
Ladle hollandaise sauce over; serve immediately.
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23
Note:
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24
To poach eggs, heat large skillet of water to simmer over low heat.
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25
Add 1 teaspoon distilled white vinegar.
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26
Crack eggs, one at a time, into measuring or custard cup.
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27
Gently slide egg into water.
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28
Cook until white is set, about 3 to 5 minutes.
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29
Remove from water with slotted spoon.
