Eggs with artichoke bottoms, spinach and hollandaise sauce

Ingredients for Eggs with artichoke bottoms, spinach and hollandaise sauce

Instructions for Eggs with artichoke bottoms, spinach and hollandaise sauce

To prepare the Eggs with artichoke bottoms, spinach and hollandaise sauce recipe, please follow these instructions:

Heat oven up to 150 degrees C.

Melt the butter in a heat-proof platter. Turn the artichoke bottoms in the butter and place them as well as anchovy fillets and ham separately in the dish. Cover the dish and style it in the oven 5-10 minutes until it is warmed through.

Cream spinach: melt the butter in a small saucepan that can tolerate to get in the oven. Add the spinach and when all the liquid has evaporated, sprinkle flour over and stir well. Add the cream and when spinach is thick, season with salt and pepper and nutmeg. Remove from heat, cover crate role and style it in the oven.

Hollandaise sauce: Whisk egg yolks with lemon juice and salt in a bowl, put in water bath. Whisk continuously, and add the melted butter. The sauce becomes smooth during a warm-up, but it must not boil, as it will then discard.

Pocher eggs, serve with ham, anchovies and spinach artichoke bottoms and then eggs and sauce and serve immediately.