Party Theme/Idea: Easter Breakfast. After the children have hunted for eggs and candy, involve them in a preparing the breakfast for the whole family.

Favorite Recipe: Eggs Sardou from Commander’s Palace

Ingredients:
2 pounds fresh spinach
½ stick butter
¼ cup flour
1 cup heavy cream
1 teaspoon nutmeg
Salt and pepper to taste
16 medium to large artichokes
2 lemons
¼ cup whole black peppercorns
16 poached eggs
2 cups hollandaise sauce

Preparation:
Clean spinach, discarding any large stems and brown leaves.  Wash spinach in cold water 3 times and tear into 3 inch pieces.  Let drain and set aside.

In a large pot over medium heat, melt butter. Slowly add flour, stirring constantly with a wooden spoon; cook for about two minutes or until roux is pale and has the consistency of wet sand.  Stir in cream, nutmeg and season.  Simmer for about two minutes, stirring constantly until smooth. Add half of the spinach and stir. Cook for about 3 minutes. Add remaining spinach, stir and cook until tender (about 4-6 minutes). Adjust seasonings and consistency by adding more cream or cool longer to reduce liquid.

Cut stems off artichokes. Place upside down in a large pot, stacking at least two levels high. Slice lemons and add juice and lemons to one quart of water. Add peppercorns and season with salt. Pour over artichokes.  Place pot over high heat and cover. Bring to a boil and steam for about 30-40 minutes or until done.

When artichokes are done, remove from water and run cold water over them to stop the cooking process, then peel. Scrape out the artichoke with a spoon. Be sure to cut the artichoke bottoms evenly.

To serve, place about ½ cup of the cream spinach on center of a hot plate. Place 2 hot artichoke bottoms in center of cream spinach and place poached eggs in the center of each artichoke heart.  Spoon about an ounce of hollandaise on each egg. Serves 8

Hollandaise Sauce

Ingredients:
½ pound of butter
4 egg yolks, room temperature
Juice of 1 lemon
1 ½ teaspoons Worcestershire sauce
Pinch of cayenne pepper
2 tablespoons of Chablis or dry Vermouth
Salt, to taste

Preparation:
Melt butter in a skillet over medium heat. Do not let burn. When completely melted, remove from heat. 

Put egg yolks, lemon juice, Worcestershire sauce, and cayenne pepper in top of double broiler over simmering water. The bottom of the upper pan should not touch the simmering water in the lower pan. Whisk yolks until mixture thickens and forms a sheen, approximately 3 minutes, no more than 5 minutes.

In a slow, steady stream, add butter, whisking constantly until all butter has been added. Add the wine and whisk well. Sauce should be light and fluffy.

Hold sauce at room temperature until serving time. Makes 2 ½ cups.

Favorite Flower: Tulips

How-to Idea: Egg place cards in pots

– Hard boil several eggs. When eggs are cool and dry they are ready to decorate. Use permanent makers in a variety of colors to personalize and decorate the eggs.
– For the pots, cover the hole in the bottom with cling floral adhesive, then add oasis or foam.
– Cover the oasis with moss.
– Add a few flowers in a flower pick and insert.
– Add the decorated egg.