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Eggs Sardou

Nina Spezzaferro
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A brunch classic, Eggs Sardou is simple to make and festive for Mardi Gras.

Divide the creamed spinach in the center of two heated plates, nest two artichoke bottoms per plate on the spinach.
Place a poached egg on each artichoke bottom then top with a generous portion of Hollandaise sauce. Sprinkle with Paprika. Serves 2.

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