Eggs SardouFor Artichoke Lovers and No Bread to Boot!

1. 1

   Bring the water and vinegar to a simmer in a 2-quart saucepan.

2. 2

   Crack each egg into a small bowl, slide into the water, and cook at a bare simmer for about 4 minutes, until the eggs are set.

3. 3

   Meanwhile, combine the artichoke bottoms and butter in a small skillet and warm over medium-low heat.

4. 4

   Reheat the creamed spinach, if necessary.

5. 5

   Spoon creamed spinach into 4 mounds and top each with an artichoke bottom.

6. 6

   Set a poached egg in each artichoke bottom.

7. 7

   Drizzle hollandaise sauce over each egg.

8. 8

   Add salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.