Eggs Sardou

Preheat oven to 120C (250F). Arrange drained, rinsed artichoke bottoms in a single layer on a small baking sheet, dot each with 1g of the reserved butter (8g total), and sprinkle with 1g (1/4 tsp) kosher salt. Warm in the oven for 10 minutes while you prepare remaining components to keep them heated through for assembly.

Heat 20g (1.5 tbsp) of the remaining butter in a large skillet over medium heat (160C/325F). Add minced shallot and cook for 2 minutes until soft and translucent, then add minced garlic and cook for 30 seconds until fragrant. Add 450g fresh spinach in batches, stirring constantly, until fully wilted, about 3 minutes total. Stir in 60ml heavy cream, 2g (1/2 tsp) kosher salt, and 0.5g (1/4 tsp) black pepper. Simmer for 2 minutes until cream thickens and coats the spinach, then remove from heat and keep warm.

Fill a large, deep saucepan with 10cm (4 inches) of water, add 15ml distilled white vinegar and 1g (1/4 tsp) kosher salt, and bring to a gentle simmer over medium-low heat (90C/195F). Do not let the water reach a rolling boil, as turbulent water will tear apart delicate egg whites. Reduce heat as needed to maintain a steady, bubble-free simmer while you prepare the hollandaise sauce.

Place 4 large egg yolks in a heatproof glass bowl set over a saucepan of barely simmering water (creating a double boiler; ensure the bowl does not touch the water surface). Whisk yolks continuously for 2 minutes until they thicken to a pale yellow, ribbon-like consistency that coats the back of a spoon. Slowly drizzle in the remaining 112g of melted, warm (not boiling hot) unsalted butter while whisking constantly, until the sauce is thick, smooth, and fully emulsified. Remove from direct heat, stir in 30ml fresh lemon juice, 0.5g cayenne pepper, 1g (1/4 tsp) kosher salt, and 0.5g (1/4 tsp) black pepper. Keep the bowl set over a pan of warm (not simmering) water to prevent the sauce from breaking until serving.

Crack each of the 8 cold poaching eggs into individual small ramekins to avoid breaking yolks. Stir the simmering poaching water in a circular motion to create a gentle whirlpool, then lower 2 eggs at a time into the center of the whirlpool, pouring slowly from very close to the water surface. Cook for exactly 3 minutes for soft, runny yolks, until egg whites are fully opaque and set. Use a slotted spoon to lift eggs out, drain excess water briefly on a paper towel-lined plate, and keep warm while poaching the remaining eggs in batches.

Place 2 warm artichoke bottoms on each of 4 pre-warmed dinner plates. Spoon 2 tablespoons (about 30g) of creamed spinach into the hollow center of each artichoke bottom, then top each artichoke with one poached egg. Drape 2 tablespoons (30ml) of hollandaise sauce over each egg to cover the top, then lay 1 drained anchovy fillet diagonally across the top of each sauced egg. Serve immediately while all components are hot.