American · Brunch
Eggs Sardou
A New Orleans brunch classic of poached eggs set on artichoke bottoms over creamed spinach, then blanketed in hollandaise. The spinach is wilted with cream and seasoning, the eggs poached soft, and the sauce built from butter, egg yolk and lemon. Rich, buttery and herb-flecked.
$4
20 minsPrep
20 minsCook
40 minsTotal
HardLevel
Nutrition per serving
700Calories
31.5gProtein
57.6gFat
13.5gCarbs
3.1gSugar
6.5gFiber
598mgSodium
1220mgChol
30.9gSat Fat
710mgPotassium
215mgCalcium
4.2mgIron
1.8mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free
low-carb
high-fiber
herb-salt
weekend-brunch
hidden-gems
vegetarian
gluten-free
Instructions
1
Prep
Separate one egg yolk into a heatproof bowl, set the whole eggs aside, and warm the artichoke bottoms in simmering water.
2
Melt
Heat the butter in a small saucepan over low heat for 2 minutes until fully liquid with settled milk solids, then keep warm.
3
Sauté
Wilt the spinach in a dry skillet over medium heat for 3 minutes until glossy, then stir in cream and nutmeg and cook 2 minutes.
4
Temper
Whisk the yolk with lemon juice and water over barely simmering water for 2 minutes until pale and doubled, keeping the bowl off direct heat.
5
Poach
Slip the four eggs into barely simmering water with vinegar over medium heat for 3 minutes until whites set and yolks stay soft.
6
Plate
Set artichoke bottoms on a plate, spoon spinach over each, rest a poached egg on top, and generously spoon hollandaise with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs, for poaching
- 22 large (34g) egg yolk, for the hollandaise
- 44 artichoke bottoms (about 90g)
- 10 oz280g fresh spinach
- 6 tbsp84g butter
- 4 tbsp60ml heavy cream
- 4 tsp4 tsp lemon juice
- 2 tbsp30ml white wine vinegar, for the poaching water
- 2 pinch2 pinch nutmeg
- salt and black pepper to taste
