Ingredients
2 egg yolks
dash tabasco
dash lemon juice
¾ cup butter, melted
salt, to taste
1 ½ cup spinach, frozen will work, creamed
8 artichoke hearts
4 pcs eggs, poached
Preparation
Whip the egg yolks, Tabasco, and lemon juice in a metal mixing bowl.
Place the bowl over steaming water.
Cook for 1 ½ minutes, stirring constantly.
Remove from the steam.
Slowly whisk in the butter.
Season.
Set aside.
Heat the creamed spinach.
Place equally on 4 plates.
Top each with 2 artichoke hearts and 1 poached egg.
Finish with the sauce.
Serve immediately.
