6 tbsp. butter
2 tbsp. flour
1 c. milk
1 1/2 lb. fresh spinach, cooked, drained, squeezed dry, and finely chopped
1 tsp. salt
1/4 tsp. ground white pepper
8 canned artichoke bottoms
1 c. hollandaise sauce
8 eggs

In a heavy saucepan, melt 2 tablespoons butter over moderate heat. When the foam begins to subside, add the flour and mix well. Stirring constantly with a wire whisk, pour in the milk in a slow thin stream and cook over a high heat until the sauce comes to a boil, thickens lightly and is smooth. Reduce heat to low and simmer for about three minutes to remove the taste of raw flour, then stir in spinach, 1/2 teaspoon salt, teaspoon white pepper, remove the pan from the heat and cover tightly. Melt the remaining butter in a heavy skillet. Add the artichoke bottoms, concave side bottom down, and baste them with the hot butter. Sprinkle them with the remaining salt, reduce heat to very low, cover tightly and cook for several minutes until the artichoke bottoms are heated though. Do not brown. Remove the skillet from heat and cover tightly to keep warm. Poach eggs adding a dash of salt and vinegar to the simmering water. After the eggs are set, transfer eggs to a large bowl half-filled with lukewarm water. Set aside while you prepare the hollandaise sauce. Before assembling the EGGS SARDOU, transfer the poached eggs to a linen towel with a slotted spatula to drain briefly. If the creamed spinach and artichoke bottoms have cooled, warm them over low heat. Spread the creamed spinach smoothly on a heated platter to make a bed about 1/4 inch deep. Arrange the artichoke bottoms, concave sides up, on the spinach and place an egg in each one. Spoon the hollandaise sauce over the eggs and serve at once. Serves 4 or 8.