📝 About This Recipe
Born in the legendary kitchens of Antoine's in New Orleans, Eggs Sardou is a sophisticated masterpiece that elevates the humble poached egg to a work of art. This decadent dish replaces the traditional English muffin with tender artichoke hearts, nestled on a bed of velvety creamed spinach and draped in a buttery, citrus-kissed Hollandaise sauce. It is a rich, harmonious celebration of French-Creole elegance that promises to be the crown jewel of any brunch table.
🥗 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 (or to taste)
Creamed Spinach
- 1 pound Fresh baby spinach (washed and stems removed)
- 1 piece Shallot (minced)
- 1/2 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 pinch Nutmeg (freshly grated)
The Foundation & Eggs
- 8 pieces Artichoke bottoms (canned or jarred, drained and warmed)
- 8 large Eggs (as fresh as possible for poaching)
- 1 tablespoon White vinegar (for the poaching water)
Garnish
- 2 tablespoons Fresh chives (finely chopped)
- 1 teaspoon Truffle oil (optional, for a modern touch)
👨🍳 Instructions
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1
Prepare the creamed spinach: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced shallot and sauté for 2-3 minutes until translucent and fragrant.
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2
Add the spinach to the skillet in batches, tossing until wilted. Stir in the heavy cream and a pinch of nutmeg. Simmer for 5-7 minutes until the cream has reduced to a thick, velvety consistency. Season with salt and pepper, then keep warm on low heat.
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3
Start the Hollandaise: Place a heatproof bowl over a saucepan of gently simmering water (bain-marie), ensuring the bottom of the bowl doesn't touch the water. Whisk the 3 egg yolks and lemon juice until thickened and pale yellow.
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4
Slowly drizzle the warm melted butter into the egg yolks in a very thin, steady stream, whisking constantly. If the sauce becomes too thick, add a teaspoon of warm water.
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5
Once all the butter is incorporated and the sauce is smooth and airy, whisk in the salt and cayenne. Remove from heat and keep in a warm spot (like near the stove) to prevent the butter from solidifying.
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6
Prepare the artichokes: If using canned artichoke bottoms, rinse them and gently warm them in a small pan with a tablespoon of water or butter over low heat. Pat dry before assembly.
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7
Poach the eggs: Fill a wide, shallow saucepan with about 3 inches of water and add the vinegar. Bring to a very gentle simmer (barely any bubbles breaking the surface).
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8
Crack one egg into a small ramekin. Use a spoon to create a gentle whirlpool in the water and slide the egg into the center. Repeat with up to 4 eggs at a time.
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9
Poach for exactly 3 to 4 minutes until the whites are set but the yolks remain soft. Use a slotted spoon to remove the eggs and drain them briefly on a paper towel-lined plate.
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10
Assemble the dish: On four warmed plates, place a generous spoonful of the creamed spinach in the center.
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11
Place two warm artichoke bottoms on top of the spinach bed on each plate.
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12
Carefully nestle one poached egg into the hollow of each artichoke bottom.
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13
Generously spoon the warm Hollandaise sauce over the eggs, allowing it to cascade down the sides of the artichokes.
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14
Garnish with a sprinkle of fresh chives and an optional drizzle of truffle oil. Serve immediately while the yolks are molten.
💡 Chef's Tips
Always use the freshest eggs possible for poaching; the whites stay tighter and create a cleaner shape. If your Hollandaise sauce breaks (separates), whisk in a teaspoon of boiling water vigorously to bring it back together. For the best texture, ensure the spinach is cooked until the liquid is fully reduced, or it will make the dish watery. Warm your serving plates in a low oven before assembly to keep this delicate dish at the perfect temperature. If you cannot find artichoke bottoms, large artichoke hearts cut in half can work, though they are less stable for holding the egg.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Champagne or a classic French 75 cocktail. Serve with a side of thick-cut, salt-cured bacon or grilled ham steaks. Accompany with a simple side of roasted fingerling potatoes seasoned with rosemary. A light arugula salad with a lemon vinaigrette provides a nice acidic contrast to the richness of the dish. Finish the meal with a strong New Orleans-style chicory coffee.