Eggs Sardou
A classic New Orleans brunch dish - poached eggs on artichoke bottoms over creamed spinach, topped with hollandaise sauce.
Ingredients
- 6 tbsp butter
- 2 tbsp flour
- 0.5 cup milk
- 0.5 cup heavy cream
- 1 0.5 lb fresh spinach, finely chopped
- 0 to taste salt and freshly ground white pepper
- 8 large fresh artichoke bottoms
- 1 tsp vinegar
- 8 eggs
- 2 cup hollandaise sauce, warm
- 1 tbsp chopped parsley
Instructions
- 1
In a large saute pan over medium heat, melt 2 tablespoons of the butter. Stir in the flour and cook for 1 minute. Whisk in the milk and cream. Bring to a boil then simmer until the sauce coats the back of a spoon, about 3 minutes.
- 2
Stir in the spinach and season with salt and pepper. Simmer 1 minute. Remove from heat and keep warm.
- 3
In a large skillet, melt the remaining butter over medium heat. Season the artichoke bottoms with salt and add to the pan. Cook for 2-3 minutes per side.
- 4
Bring a pot of water with the vinegar to a gentle simmer. Crack each egg into a small cup and gently slide into the water. Poach for 3-4 minutes until whites are set. Remove with a slotted spoon.
- 5
To plate: Place 2 artichoke bottoms on each plate. Top each with creamed spinach, then a poached egg. Spoon hollandaise over the eggs and garnish with parsley.