Ingredients

• 8 unit Large eggs
• 4 unit Artichoke hearts, canned or frozen, thawed
• 450 g Fresh spinach
• 30 g Unsalted butter
• 15 g All-purpose flour
• 120 ml Heavy cream
• 60 ml Milk
• 0.25 tsp Freshly grated nutmeg
• 4 unit Egg yolks (for Hollandaise)
• 180 g Unsalted butter, melted and warm (for Hollandaise)
• 1 tbsp Fresh lemon juice
• 1 tsp White wine vinegar
• 0.125 tsp Cayenne pepper
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1

   Prepare Creamed Spinach — Wash spinach thoroughly. In a large pot, melt 30g butter over medium heat. Add flour and cook, stirring constantly, for 1 minute to make a roux. Gradually whisk in cream and milk until smooth. Add spinach, nutmeg, salt, and pepper. Cook, stirring, until spinach wilts and sauce thickens, about 5-7 minutes. Keep warm.

2. 2

   Prepare Artichoke Hearts — If using canned artichoke hearts, drain them well. If using frozen, thaw and gently squeeze out excess water. Pat dry. You may gently warm them in a pan for 2-3 minutes if desired.

3. 3

   Make Hollandaise Sauce — In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk egg yolks, lemon juice, and white wine vinegar until light and frothy, about 2-3 minutes. Gradually drizzle in the warm melted butter, whisking constantly, until the sauce is thick and emulsified. Season with cayenne pepper, salt, and black pepper. Keep warm, but do not overheat.

4. 4

   Poach Eggs — Fill a large pot with water and bring to a gentle simmer. Add a splash of white vinegar (optional, helps whites set). Carefully crack each egg into a small bowl or ramekin. Gently slide each egg into the simmering water. Cook for 3-4 minutes for soft-set yolks. Remove with a slotted spoon and drain on paper towels.

5. 5

   Assemble and Serve — On each serving plate, place an artichoke heart. Top with a generous spoonful of creamed spinach. Carefully place two poached eggs on top of the spinach. Drizzle generously with Hollandaise sauce. Serve immediately.