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Duck Egg Sardou
Created by: Howcan Team
Ingredients
- 4 duck eggs
- 1 bunch of fresh spinach, washed and trimmed
- 1 cup of artichoke hearts, drained and chopped
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 4 slices of cooked ham
- 4 artichoke bottoms
- 4 tablespoons of unsalted butter
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Fill a large saucepan with water and bring to a gentle simmer over medium heat.
- While the water is heating, melt 2 tablespoons of butter in a skillet over medium heat. Add the spinach and cook until wilted, then season with salt and pepper. Set aside and keep warm.
- In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the artichoke hearts and cook for 3-4 minutes, then stir in the heavy cream and Parmesan cheese. Cook until the sauce thickens, then remove from heat and keep warm.
- Once the water is simmering, add the lemon juice to the water. Crack the duck eggs into individual small bowls or ramekins, then carefully slide them into the simmering water. Poach for 3-4 minutes for a soft yolk, then remove with a slotted spoon and drain on a paper towel.
- To assemble, place a slice of cooked ham on each plate, followed by an artichoke bottom. Top with a portion of the creamed spinach, then place a poached duck egg on top. Spoon the artichoke heart sauce over the eggs, then sprinkle with paprika for garnish.
- Serve immediately and enjoy your Duck Egg Sardou!
Eggs Sardou is a classic New Orleans dish that originated at Antoine's Restaurant in the late 19th century. This indulgent dish features artichoke bottoms topped with creamed spinach, poached eggs, and hollandaise sauce. The dish was named after Victorien Sardou, a French dramatist who was a regular patron at Antoine's. The addition of a poached duck egg adds a rich and luxurious twist to this already decadent dish. The creamy yolk of the duck egg complements the creamy spinach and hollandaise sauce, creating a truly indulgent experience for the palate. While Eggs Sardou is traditionally made with poached chicken eggs, the use of a poached duck egg elevates the dish to a new level of sophistication and flavor. The dish is often served as a brunch or breakfast item, but its rich and flavorful components make it a popular choice for any time of day. Today, you can find exceptional versions of Eggs Sardou with poached duck eggs at renowned New Orleans restaurants such as Commander's Palace and Brennan's. These establishments are known for their commitment to using the finest and freshest ingredients, ensuring that every component of the dish is of the highest quality. When preparing Eggs Sardou with a poached duck egg at home, it's essential to pay attention to the poaching process. The duck egg should be poached to perfection, with a firm white and a rich, runny yolk. This ensures that the egg will complement the other components of the dish and provide a luscious and satisfying experience with every bite. In conclusion, Eggs Sardou with a poached duck egg is a luxurious and indulgent dish that pays homage to the rich culinary history of New Orleans. Whether enjoyed at a renowned restaurant or prepared at home with care and attention to detail, this dish is sure to delight the senses and satisfy the most discerning of palates.
30 min
4
350 calories
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