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Ingredients
2 cups hot creamed spinach (see recipe)
8 cooked artichoke bottoms (see how to prepare artichoke bottoms)
8 flat anchovy fillets
8 poached eggs (see recipe)
8 tablespoons hollandaise sauce (see recipe)
8 tablespoons finely chopped cooked ham and/or 8 thin black truffle slices
Nutritional analysis per serving (4 servings)
33 grams carbs; 305 milligrams cholesterol; 284 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 17 grams fiber; 832 milligrams sodium; 22 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put one-half cup of creamed spinach on each of four heated plates. Smooth it over. Place two artichoke bottoms evenly spaced on top of the spinach, cut side up.
- Step 2
Arrange two flat anchovy fillets, crossed, on the artichoke bottoms. Place one poached egg in the center of each artichoke bottom. Spoon one tablespoon of hollandaise sauce over each egg.
- Step 3
Quickly heat the ham in a skillet and garnish the top of each egg with one tablespoon of the chopped ham or one truffle slice.
Private Notes
Comments
This sounds like something that these two would have made the morning after - have not tried but might, tomorrow on NY's Day.