📝 About This Recipe
Originally created at the legendary Antoine's Restaurant in New Orleans to honor French playwright Victorien Sardou, this dish is the pinnacle of Creole brunch elegance. It features perfectly poached eggs nestled atop velvety creamed spinach and tender artichoke hearts, all draped in a rich, buttery Hollandaise sauce. This decadent masterpiece offers a sophisticated interplay of earthy, creamy, and bright flavors that transport you straight to the French Quarter.
🥗 Ingredients
The Hollandaise Sauce
- 3 large Egg yolks (at room temperature)
- 1 cup Unsalted butter (melted and kept warm)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Cayenne pepper
- 1/4 teaspoon Kosher salt (to taste)
Creamed Spinach Base
- 1 pound Fresh baby spinach (washed and stemmed)
- 1 Shallot (finely minced)
- 1/2 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 pinch Nutmeg (freshly grated)
The Main Components
- 8 pieces Artichoke bottoms (canned or jarred in water, drained)
- 8 large Eggs (very fresh for poaching)
- 1 tablespoon White vinegar (for poaching water)
- 2 tablespoons Parmesan cheese (finely grated for garnish)
👨🍳 Instructions
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1
Start by preparing the creamed spinach. In a large skillet, melt 2 tablespoons of butter over medium heat and sauté the minced shallots until translucent, about 3 minutes.
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2
Add the spinach to the skillet in batches, tossing until wilted. Once all spinach is wilted, pour in the heavy cream and simmer until the liquid reduces by half and coats the leaves thickly. Season with salt, pepper, and a pinch of nutmeg. Keep warm on very low heat.
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3
Prepare the artichoke bottoms by gently warming them in a small saucepan with a splash of water or a bit of butter over low heat. You want them heated through but not mushy.
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4
For the Hollandaise, place the 3 egg yolks and lemon juice in a blender. Blend on high for 5 seconds to combine and slightly aerate.
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5
With the blender running on its lowest setting, very slowly drizzle in the warm melted butter in a thin, steady stream. The sauce should thicken into a smooth, pale yellow emulsion.
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6
Season the Hollandaise with salt and cayenne pepper. Transfer to a warm (not hot) thermos or a bowl set over warm water to keep it from breaking while you poach the eggs.
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7
Fill a wide saucepan with about 3 inches of water and add the white vinegar. Bring to a very gentle simmer; you want small bubbles, not a rolling boil.
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8
Crack one egg into a small ramekin. Use a spoon to create a gentle whirlpool in the water, then slide the egg into the center. Repeat with 3-4 eggs at a time, being careful not to crowd the pan.
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9
Poach the eggs for exactly 3 to 4 minutes until the whites are set but the yolks remain liquid. Use a slotted spoon to remove them and drain briefly on a paper towel.
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10
To assemble, place two warm artichoke bottoms on each plate. Fill each artichoke cavity with a generous spoonful of the creamed spinach.
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11
Gently place one poached egg on top of each spinach-filled artichoke bottom.
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12
Generously ladle the warm Hollandaise sauce over the eggs, ensuring they are beautifully draped.
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13
Garnish with a light dusting of Parmesan cheese or a pinch of paprika for color, and serve immediately while everything is silken and warm.
💡 Chef's Tips
Use the freshest eggs possible for poaching; the whites stay tighter and create a better shape. If your Hollandaise gets too thick, whisk in a teaspoon of warm water to thin it back to a pourable consistency. Don't skip the nutmeg in the spinach; it’s the secret ingredient that bridges the flavor between the iron-rich greens and the buttery sauce. If you are nervous about poaching multiple eggs, you can poach them ahead of time and keep them in a bowl of warm water, then drain just before serving. Ensure your artichoke bottoms are well-drained so they don't release water onto the plate and thin out your sauce.
🍽️ Serving Suggestions
Serve with a side of crispy Brabant potatoes (New Orleans style cubed fried potatoes). A classic Brandy Milk Punch or a crisp Mimosa pairs beautifully with the richness of this dish. Offer a bottle of Crystal or Tabasco hot sauce on the side for those who want a true Louisiana kick. A slice of thick-cut, buttered sourdough toast is perfect for mopping up the extra Hollandaise and egg yolk. Follow the meal with a small cup of chicory coffee to cut through the decadence.