Creamed Eggs With Artichokes

Total Time: 19 mins Preparation Time: 7 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 6 -8 hardboiled egg
• 2 tablespoons butter
• 1 shallot, minced
• 1/2 lb frozen spinach
• 0.5 (12 ounce) jar marinated artichoke hearts, drained (see note first!)
• 1/4 teaspoon thyme
• 1/8 teaspoon celery seed
• 1 dash sherry wine (optional)
• 1/4 teaspoon salt, to taste (or more)
• black pepper
• 1/4 teaspoon frank's red hot sauce (to taste)
• 3 cups milk, divided
• 6 tablespoons flour
• 1 -2 tablespoon crumbled bacon
• cayenne chili pepper flakes (optional) or paprika (to garnish) (optional)

Recipe

• 1 note: the 12 oz in the 12 oz jar of artichokes includes the weight of the liquid. this means that 1/2 of the jar of artichokes is about 4 oz of actual, drained artichokes.
• 2 peel eggs. quarter them lengthwise then divide each quarter crosswise so 1 egg = 8 chunks.
• 3 chop artichoke hearts.
• 4 in a medium saucepan sauté the shallots in the butter over low-medium heat until softening but not fully cooked.
• 5 add spinach. increase heat to medium-high and cook until just heated.
• 6 add artichokes, thyme, celery seed, 2 cups of milk, sherry, salt and pepper. heat until just shy of simmering.
• 7 shake flour with remaining cup of milk. add to pot and bring to a simmer, stirring constantly. simmer a few moments to thicken the sauce and eliminate any raw taste from the flour.
• 8 gently stir in eggs and bacon. heat briefly then serve in toast cups or over split, toasted, english muffins.