- 6 half English muffins, toasted
- 6 artichokes hearts, heated into melted butter
- 6 poached eggs
Spinach White Sauce
- 1 box frozen spinach, chopped
- 3 tablespoons [45 g] butter
- 3 tablespoons [26.25 g] flour
- 6 ounces [190 mL] evaporated milk
- 3/4 cup [190 mL] whole milk
- Pepper, to taste
Hollandaise Sauce
- 1/2 cup [115 g] butter
- 1/2 cup [125 mL] whipping cream
- 2 egg yolks, beaten until thick and pale
- 1 tablespoon [15 mL] lemon juice
- Salt and pepper, to taste
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- Prepare spinach white sauce.
- Prepare Hollandaise sauce.
- To serve, arrange each toasted muffin half onto an individual plate.
- Cover each with spinach white sauce.
- Center one artichoke heart over each; top with a poached egg.
- Coat with Hollandaise sauce, and serve.
Spinach White Sauce
- Cook chopped spinach into salted boiling water.
- Drain spinach, pressing firmly with the back of a spoon until dry; reserve.
- Into a frypan, melt butter; well blend in flour.
- Cook, stirring, for a few minutes; do not brown.
- Take away from heat.
- Stir in evaporated milk and whole milk; cook over medium heat, stirring, until really thick.
- Mix in reserved drained spinach, pepper and mix well; keep warm.
Hollandaise Sauce
- Heat together butter and cream into the top part of a double-broiler over hot not boiling water for approximately 1 hour.
- Just before serving, beat in beaten egg yolks and mix in lemon juice; salt and pepper.
- Beat for 2 to 3 minutes, until thick; keep warm over hot but not boiling water.
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