• 29 Jul 09
  

  Jeremy Miller
• 04 Jul 08
  

  jt darby

  recipes eggs

• 13 Jun 08
  

  Jay Roberts

  eggs

  • EGGS SARDOU

        
      

     This is one of New Orleans' grand egg dishes, created, as were so many  classic dishes, at Antoine's Restaurant. Prepare the creamed  spinach ahead of time. Use fresh or frozen artichoke bottoms (fresh is  always preferable), but make sure they're the best quality. Warm them up  and set the pan in a 175F oven; do the same with the creamed spinach.  Prepare the hollandaise sauce and set the container in warm water while  you poach the eggs. Assemble on warmed plates.

      

     
    • 3 cups creamed spinach (recipe below) 
    • 6 large (or 12 small) artichoke bottoms 
    • 12 poached eggs 
    • 3 cups Hollandaise sauce 

      

    Creamed spinach

      

     
    • 2 cups fresh spinach, cooked, well-drained and finely chopped 
    • 1 cup New Orleans-style Bechamel  sauce 
    • 1/2 teaspoon freshly ground black pepper 
    • 1/4 teaspoon salt 

      Add the chopped spinach to the bechamel sauce and warm for a few minutes  over low heat, stirring constantly. Mix in the salt and pepper, then set  the pan in a 175F oven to keep warm until final assembly.

      

    Poaching the eggs

      Break each egg you want to poach into an individual small cup. In a saute  pan bring about 1-1/2 inches of water with 1 teaspoon of vinegar to a  simmer. With the water simmering, slice each egg into the water from the  cup by lowering the cup almost to the surface of the water and tipping  it. Cook each egg for about 2 to 2-1/2 minutes in the simmering water,  spooning some of the water over the surface of the egg during cooking.  When the egg is cooked, lift out of the water with a mesh or slotted  spoon, letting water drain off for a few seconds.  

    Final assembly of the Eggs Sardou

      Put 1/2 cup warm creamed spinach on each warmed plate. Place 1 or 2 warm  artichoke bottoms on the bed of spinach, then set 2 poached eggs on the  artichoke bottoms. Cover each portion with 1/2 cup hollandaise sauce.  Serves 6.

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