Sardou-Style Egg

• 2 table spoons of unsalted water
• 1 small onion thinly cut 
• 3/4 pound collard greens, tough stems and center ribs removed and leaves thinly sliced
• 3 tablespoons of white wine
• 3/4 cup of heavy cream
•  Coarse salt and freshly ground pepper
• 6 canned artichoke bottoms, drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
•  pinch of cayenne pepper

1.  Preheat oven to 450 degrees. Melt butter in a skillet over medium heat. Saute onion until soft,7-8 minutes. Add collards and wine; cook, stirring occasionally, until collards are tender,8-10 minutes. Add cream, and reduce heat. Simmer until thickened, about 3 minutes. Season with salt and pepper; keep warm.

 

 2. Toss artichokes with lemon juice and oil,and roast on a baking sheet until just beginning to turn brown,  7-9 minutes. 

 

 3. Poach eggs in 2 inches of gently shimmering water until whites are just set and yolks are still runny, 3-4 minutes. Remove with a slotted spoon and blot with a paper towel