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Spicy Eggs Sardou with Hollandaise Sauce
Created by: Howcan Team
Ingredients
- 4 artichoke bottoms
- 4 poached eggs
- 1 cup cooked spinach
- 1/2 cup cooked chopped ham
- 1/4 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- In a small saucepan, melt 1/4 cup of unsalted butter over low heat. Remove from heat and let it cool slightly.
- In a blender, combine 3 large egg yolks, 1 tablespoon of lemon juice, and 1/4 teaspoon of cayenne pepper. Blend until smooth.
- With the blender running, slowly pour in the melted butter in a thin stream until the sauce is thick and creamy. Season with salt and pepper to taste. Keep the hollandaise sauce warm by placing the blender container in a bowl of warm water.
- In a separate saucepan, heat the cooked spinach and chopped ham over medium heat until warmed through. Divide the mixture among the 4 artichoke bottoms, forming a bed for the poached eggs.
- Carefully place a poached egg on top of each artichoke bottom.
- Spoon the spicy hollandaise sauce over the poached eggs and sprinkle with 1/4 cup of grated Parmesan cheese.
- Serve immediately and enjoy the spicy twist on this classic dish!
Eggs Sardou is a classic New Orleans dish that originated at Antoine's Restaurant in the late 19th century. This flavorful dish features poached eggs nestled on a bed of artichoke bottoms, creamed spinach, and topped with hollandaise sauce. The addition of a spicy hollandaise sauce adds a modern twist to this traditional recipe, infusing it with a fiery kick. The spicy hollandaise is a perfect complement to the richness of the poached eggs and the earthy flavors of the artichokes and spinach. For the best version of this dish, head to New Orleans, where renowned chefs put their own spin on this timeless favorite.
30 min
4
350 calories
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