Baked Eggs Sardou Muffin Cups

🧂 Ingredients

• 8 slices deli ham
• 1 cup frozen spinach

  thawed and drained
• 2 Tablespoons heavy cream
• 1 can artichoke hearts

  chopped
• 4 large eggs
• 1 egg yolk
• 1 Tablespoon lemon juice
• 1 Tablespoon water
• 1 stick

  8 tablespoons butter
• Kosher salt
• Cayenne pepper

Instructions

• 1 Preheat oven to 350 degrees. Line 4 holes of a Jumbo muffin tin with 2 slices
  each of deli ham. Divide the spinach into the bottom of each lined cup and top
  with ½ tablespoon of cream. Sprinkle with salt. Top the spinach with ¼ cup of
  the chopped artichoke. Press firmly down on each cup. Top each lined cup with
  one whole egg.
• 2 Bake for 20 minutes.
• 3 Meanwhile, melt the butter in the microwave for 1 minute. In a cup that is about
  the same size as an immersion blender, add the egg yolk, lemon juice, water and
  a pinch of cayenne and a pinch of salt. Put the head of the immersion blender in
  the cup and blend. While blending slowly pour the melted butter into the egg
  yolk mixture until all of the butter is gone and you have a nice, thick
  hollandaise sauce. Taste the sauce and add any salt and pepper if needed.
• 4 Remove the egg cups from the oven when the eggs are just set. Run a thin bladed
  knife around the edge of each egg cup then gently lift onto a plate. Top each
  one with a spoonful of hollandaise and serve!

Nutrition Info