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Eggs Sardou

Eggs Sardou No. 2547 Yields 8 Servings

8 Artichoke Bottoms 1 1/2 Cups Sauce Hollandaise
10 Anchovy Fillets, 2/3 Cup Smoked Ham, Ground
Chopped 1 small Truffle, Slivered
8 Eggs, Poached &
Trimmed

Preheat the oven to 450 degrees.
Fill each artichoke bottom with chopped anchovy.
Arrange on a baking sheet.
Heat for 5 minutes.
Set aside - keep warm.
Set a poached egg on top of each artichoke.
Top with Sauce Hollandaise.
Sprinkle with chopped smoked ham.
Top with slivers of truffle.
Serve immediately.

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