Eggs Sardou – a Louisiana Creole cuisine dish – artichoke hearts are filled with wilted creamy spinach – topped with poached eggs and drizzled with hollandaise sauce make a healthy breakfast or quick brunch.
RecipeSavants.comEggs Sardou – a Louisiana Creole cuisine dish – artichoke hearts are filled with wilted creamy spinach – topped with poached eggs and drizzled with hollandaise sauce make a healthy breakfast or quick brunch. Smart Recipes, American Recipes, Eggs Recipes, RecipesEggsAmericanEggs SardouPT30MServes 4
Ingredients:
6 Tablespoons Butter0 To Taste White Pepper2 Cups Hollandaise Sauce0 To Taste Salt1 Tablespoon Chopped Parsley0.5 Cup Heavy Cream1.5 Pounds Fresh Spinach8 Eggs8 Large Fresh Artichoke Bottoms2 Tablespoons Flour0.5 Cup Milk1 Teaspoon VinegarIn a large sauté pan, melt 2 tablespoons of butter over medium heat. Stir in flour and cook for about 1 minute. Add cream and milk and stir till well combined. Gently, bring to a boil. Reduce heat and simmer for about 3 minutes until creamy. Stir in spinach, salt and pepper and simmer for about 1 minute. Remove from heat and keep aside covered to keep warm. In another sauté pan, melt remaining butter over medium heat and sauté artichoke bottoms for about 2 minutes. Season with salt and pepper. Cover the pan and remove from heat. In a pan of salted boiling water, add vinegar. Crack each egg into a small cup and carefully slide into the water. Reduce heat and simmer for about 2-2½ minutes. Transfer eggs on a paper-lined plate to drain. Sprinkle eggs with salt and black pepper. Arrange artichoke bottoms on a serving platter. Place creamed spinach in the center of each artichoke bottom and top with poached eggs and hollandaise sauce. Garnish with parsley and serve.
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