Eggs Sardou Recipe

From Dorothy McNett's Recipe Book.

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Eggs Sardou

From Dorothy McNett's recipes at A fabulous favorite brunch or breakfast New Orleans treat, named after Victorien Sardou, author of Tosca. This can be presented on individual serving plates, or arranged beautifully on a large platter for a buffet table.

for the Hollandaise sauce:
1/2 cup unsalted butter
1 tablespoon lemon juice
3 egg yolks
1/2 teaspoon fine sea salt
dash of cayenne

for the spinach sauce:
2 tablespoons unsalted butter
2 cloves garlic, finely minced
1 small shallot, finely minced
2 tablespoons unbleached all purpose flour
1 1/2 cups milk
5 - 6 cups fresh spinach, roughly chopped
dash of hot sauce
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper

8 whole artichoke bottoms (freshly cooked artichokes or use canned ones)
1 tablespoon unsalted butter
8 eggs, poached

In glass measuring cup heat the butter in microwave for 30 - 40 seconds to melt it but not to have it boiling hot. Whisk in the lemon juice. Whisk in the egg yolks very carefully, adding the salt and cayenne. Cook for 30 seconds in microwave and then whisk well. Cook another 30 seconds, whisk well, and then perhaps another 30 seconds. It should be thickened but not boiling. Whisk well and set aside. For the spinach sauce, in a heavy bottomed saute pan or Dutch oven heat the 2 tablespoons butter and cook the minced garlic and shallot about 3 minutes to soften. Blend in the flour and cook and stir gently to lightly brown the flour (roux). Whisk in the milk and cook about 2 minutes. Stir in the spinach and simmer 8 - 10 minutes. Set aside. In a frypan heat the remaining 1 tablespoon butter and place the artichoke hearts in to warm them, about 1 minute. To serve, spread the spinach sauce over the serving plates and place the warmed artichoke bottoms on top. Poach the eggs and place 1 egg onto each artichoke heart and then cover nicely with the Hollandaise sauce. Serve!

Recipe created 2016-03-21.

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