Sauté chopped spinach in 2 tablespoons butter until wilted.
Add 1-1/3 cup Béchamel Sauce and warm for 5 minutes over low heat, stirring continuously.
Mix in salt and pepper
Béchamel Sauce
½ Cup butter
½ Cup all-purpose flour
2 Cups chicken stock or broth, heated
1 Cup heavy cream
Salt and pepper to taste
Melt butter in a saucepan and add flour to make a white roux.
Slowly add hot stock and incorporate until smooth.
Simmer 5 minutes, stirring occasionally.
Add cream, salt and pepper.
Keep on very low simmer until ready to use.
Sauce may be kept in refrigerator for other recipes.
Poaching EggsPlus
In a large saucepan add 1-1/2 quarts water and 2 tablespoons of vinegar. After bringing to a boil reduce to simmer.
Break eggs into a cup one at a time and slide each gently into the simmering water. Be careful not to overcrowd the eggs or break the yolks.
Simmer for 3 to 4 minutes until egg is firm, but soft.
Remove each egg individually with a slotted spoon and trim any excess white off to make them each even.
Hollandaise Sauce
3 EggPlus yolks
2 Tablespoons warm water
1 Stick of melted butter
2 Teaspoons lemon juice
Salt & pepper to taste
Dash of Cayenne pepper, if desired
Place egg yolks in a double boiler over simmering water.
Whisk yolks with warm water until they thicken and form a ribbon.
Remove from heat and gradually add melted butter, whipping continuously until all are incorporated.
Add lemon juice and seasonings to taste.
Sauté Canadian bacon in one-tablespoon butter until warm.
To Serve
Put ½ cup creamed spinach on a plate.
Add several pieces of hot artichoke heart.
Place poached egg on top and drizzle with Hollandaise Sauce.
Garnish Hollandaise Sauce with chopped Proscuitto ham.
Serve hot