10 ounces fresh or frozen spinach
medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms,
1 cup hollandaise
6 poached eggs
Cook and drain spinach,
pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted
Place steamed artichoke bottoms on top of spinach. Top with the
hot poached eggs. Spoon the warm hollandaise sauce over eggs.
Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss
cheese and brown under broiler.