Artichoke & Spinach Eggs Benedict

Prepare the sauce mix according to the package directions. Set it aside and keep warm.

Using a sharp knife, cut the stems from the artichokes. Remove and discard the outer leaves, leaving each artichoke bottom exposed. Cut off the tops 1/ in. above the artichoke bottoms and discard.

With a grapefruit spoon, carefully remove the fuzzy centers and discard.

Place the artichoke bottoms in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes or until tender.

Place 2-3 inches of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently.

Break the cold eggs, one at a time, into a custard cup or saucer. Holding the cup close to the surface of the water, slip each egg into the water.

Cook uncovered until the egg whites are completely set and yolks are still soft, about 4 minutes.

Meanwhile, in a large skillet, sauté the green onion in butter until tender. Stir in the flour until blended. Gradually add the cream and bring to a boil. Cook and stir for 1-2 minutes or until thickened.

Add the spinach, lemon juice, salt, and pepper; heat through. Remove from the heat and stir in the cheese until melted.

With a slotted spoon, lift each egg out of the water.

On each artichoke bottom, place 1/3 cup of the spinach mixture, a poached egg, and 1/3 cup of the sauce.

Sprinkle with paprika and serve immediately.