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 | 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.

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