Eggs "Sardou" --With Artichoke Heart And Spinach

38_nine_col

Course Breakfast and Brunch

Ingredients in this Recipe

1 clove garlic, minced
1 cup creme fraiche
1 drop Tabasco sauce (or more to taste)
1 large lemon, cut in half
1 tablespoon butter
1 tablespoon lemon juice and zest of one lemon
1/4 cup chopped fresh parsley
10 ounces baby spinach
2 drops Worcestershire sauce (or more to taste)
3 4 tablespoons olive oil
4 large eggs
4 large globe artichokes, stems trimmed so they can sit flat
4 slices good quality bacon, cut to 1/2 inch pieces
fresh ground pepper
kosher salt

Recipe Preparation

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