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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 pound fresh spinach, cleaned |
3 tablespoons whipping cream |
1/4 teaspoon salt |
1 (14-ounce) can artichoke bottoms, heated and drained |
6 poached eggs |
Directions:
1. Place spinach in a Dutch oven (do not add water); cover and cook over high heat 8 to 10 minutes. Drain well
2. Combine spinach, whipping cream, and salt in container of an electric blender; process until smooth.
3. Place creamed spinach mixture into 6 heated artichoke bottoms. Place 1 poached egg on top of each bed of spinach; arrange on individual serving plates. Cover each with Hollandaise Sauce; serve immediately.
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