With artichoke hearts, spinach, and a dash of tabasco, these are yummy eggs.
2 ggg yolks Dash Tabasco Dash lemon juice 6 oz. Butter, melted Salt to taste 1 1/2 C. creamed spinach (frozen will work) 8 artichoke hearts 4 eggs, poached
Whip the egg yolks, Tabasco, and lemon juice in a metal mixing bowl. Place the bowl over steaming water. Cook for 1 1/2 minutes, stirring constantly. Remove from the steam. Slowly whisk in the butter. Season. Set aside. Heat the creamed spinach. Place equally on 4 plates. Top each with 2 artichoke hearts and 1 poached egg. Finish with the sauce. Serve immediately. Serves 4.