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Eggs Sardou
Created by: Howcan Team
Ingredients
- 4 large artichoke hearts
- 2 cups of fresh spinach
- 4 large eggs
- 1/2 cup of white vinegar
- 1/2 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 1 1/2 cups of milk
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of paprika
- Salt and pepper to taste
- 1 tablespoon of chopped parsley
Instructions
- Fill a large pot with water and bring to a boil. Add the artichoke hearts and cook for 10 minutes until tender. Remove and set aside.
- In the same pot, blanch the spinach for 1-2 minutes until wilted. Remove and set aside.
- In a separate pot, bring water and vinegar to a simmer. Crack the eggs into the water and poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 2 minutes.
- Gradually whisk in the milk and continue cooking until the sauce thickens. Season with cayenne, paprika, salt, and pepper.
- To assemble, place a bed of spinach on each plate, top with an artichoke heart, a poached egg, and spoon the hollandaise sauce over the eggs.
- Garnish with chopped parsley and serve immediately.
Eggs Sardou is a classic New Orleans dish that originated in the late 19th century. Named after French playwright Victorien Sardou, it was created by Antoine's Restaurant, one of the oldest family-run restaurants in the United States. This delectable dish features poached eggs nestled on a bed of artichoke bottoms, creamed spinach, and Hollandaise sauce. The combination of flavors and textures makes it a favorite among brunch enthusiasts. Today, the best version of Eggs Sardou can still be found in New Orleans, particularly at Antoine's Restaurant, where it continues to be a beloved specialty. The key to a perfect Eggs Sardou lies in the freshness of the ingredients and the skillful preparation of the Hollandaise sauce. For a twist, some chefs also incorporate Louisiana crawfish into the dish, adding a delightful local touch. Whether enjoyed in its traditional form or with a modern twist, Eggs Sardou remains a timeless culinary delight.
35 min
4
320 calories
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