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. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Eggs Sardou Eggs Sardou Recipe | RecipeSavants.com PT30M Serves 4 Ingredients: 6 Tablespoons Butter 0 To Taste White Pepper 2 Cups Hollandaise Sauce 0 To Taste Salt 1 Tablespoon Chopped Parsley 0.5 Cup Heavy Cream 1.5 Pounds Fresh Spinach 8 Eggs 8 Large Fresh Artichoke Bottoms 2 Tablespoons Flour 0.5 Cup Milk 1 Teaspoon Vinegar In 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.

All Rights Reserved, Copyright of RecipeSavants 2019

Join Our Community :: Join Our Refer a Friend Program

Follow us on social media
RecipeSavants Facebook Social Share RecipeSavants Twitter Social Share RecipeSavants Instagram Social Share RecipeSavants Youtube Social Share RecipeSavants Tumblr Social Share RecipeSavants PayPal Social Share