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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

POACHED EGGS FLORENTINE

Serves: 6

10 ounces fresh or frozen spinach
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup hollandaise
6 poached eggs

Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.

Note: Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.


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