1 c. creamed baby spinach, piping hot
2 artichoke bottoms, warmed in salt water
2 eggs, poached
1/2 c. Hollandaise sauce
1 English muffin sliced, optional

Make a base of spinach on serving plate, place artichoke cups on top. Put on egg in each and top with Hollandaise sauce (1 serving).

HOLLANDAISE SAUCE:

1 tbsp. melted butter
Juice of 1/2 lemon
1 egg yolk, well beaten
1 tsp. chopped (dry or fresh) parsley

Add lemon juice to butter; remove from heat and gradually add the egg yolk, well beaten. Add parsley, beating steadily.