Eggs Sardou

Directions

1. 1
   Put one-half cup of creamed spinach on each of four heated plates.
2. 2
   Smooth it over.
3. 3
   Place two artichoke bottoms evenly spaced on top of the spinach, cut side up.
4. 4
   Arrange two flat anchovy fillets, crossed, on the artichoke bottoms.
5. 5
   Place one poached egg in the center of each artichoke bottom.
6. 6
   Spoon one tablespoon of hollandaise sauce over each egg.
7. 7
   Quickly heat the ham in a skillet and garnish the top of each egg with one tablespoon of the chopped ham or one truffle slice.