Eggs Sardou For Eight - cooking recipe

Ingredients

1/4 c. chopped green onions
1 1/2 Tbsp. butter or margarine, melted
3 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 (16 oz.)\tcarton sour cream
1/2 c. whipping cream
1/2 c. grated Parmesan cheese
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. pepper
3 (14 oz.) cans artichoke bottoms, drained
poached eggs
Hollandaise Sauce
paprika

Preparation

Saute green onions in butter until tender; stir in spinach and next 6 ingredients. Cook over low heat until thoroughly heated (do not boil). Place 16 artichoke bottoms on baking sheets; bake at 350\u00b0 for 10 minutes or until heated; keep warm. Spoon 2 tablespoons spinach mixture onto a warm dinner plate; top with 2 artichoke bottoms. Arrange a poached egg on each bottom. Spoon 3 tablespoons Hollandaise Sauce over eggs; sprinkle with paprika.