Eggs Sardou
A classic New Orleans brunch recipe, made with poached eggs, served over artichoke bottoms and creamed spinach and topped with Hollandaise sauce. This recipe doubles down on the deliciousness of artichokes by using the tender stalk trimmings to add more flavour to the creamed spinach.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 8 large eggs
- 8 medium artichoke bottoms ((see note for fresh vs. frozen or canned))
- 350 g spinach ((12-13 oz))
- 85 g chopped artichoke ((3 oz; ~1/2 cup) (see note for fresh vs. frozen))
- 60 g butter ((4 Tbsp) separated into 1 and 3 tbsp portions)
- 40 g onion (minced (1/4 cup))
- 1 clove garlic (minced)
- 65 g flour ((1/2 cup))
- 350 ml milk ((1.5 cups) preferably whole-fat)
- 1/4 tsp salt (or to taste)
- a pinch pepper (to taste)
- a pinch nutmeg
- 2 large egg yolks
- 2 tsp lemon juice (or white wine vinegar)
- 2 tsp Dijon mustard ((optional))
- dash Tabasco sauce (or other similar hot sauce)
- a pinch salt
- 1/2 cup butter ((8 tbsp/1 stick/113 grams))
Instructions
- 1
Poach eggs to just below desired level of doneness, then set aside in ice bath (alternatively, cook at the end). Reheat in warm water along with artichoke bottoms later - about 45 seconds to 1 minute (see 'To Serve' below)
- 2
If you're using frozen artichoke bottoms, allow them to come to room temperature or warm them up a bit in a warm-water bath. Chop enough artichoke bottoms to yield 85 g (about 1/2 cup) for the next step, but ensure that you have enough left to serve all of the eggs on.
- 3
Bring a large pot of water to a gentle boil. Cook the spinach for about 2 minutes, then drain and rinse thoroughly with cold water. Chop the spinach and drain the water again, squeezing to get as much moisture out as possible. Set aside with chopped artichokes.
- 4
Melt the butter in a skillet over medium heat. Saute the onions and garlic in butter until the onions are translucent but not browned; about 5-6 minutes.
- 5
Add flour to the pan, mix and cook for about 2 minutes. The resulting roux may be very thick, but this is ok. Do your best to spread it around the pan and keep the heat low enough to avoid scorching the roux.
- 6
Add milk, cook on low temp for about 5 minutes. Do not boil!
- 7
Stir in spinach, artichoke, and spices. Set aside but keep warm.
- 8
(Blender or immersion blender version - see notes for stovetop version)Melt butter in a small saucepan. Keep warm.
- 9
Combine remaining ingredients in a small blender or food processor, or in a container that fits the head of an immersion blender (I prefer the immersion blender).
- 10
Blend ingredients together. While blending, slowly pour in butter, a little at a time. Once entirely combined, adjust to taste with salt or lemon juice if needed. Use as soon as possible.
- 11
Bring a pot of water to a low simmer.
- 12
Heat up the artichoke bottoms in the simmering water, and finish the eggs (about 1 minute).
- 13
On a warmed plate, serve creamed spinach topped with an artichoke bottom and a poached egg. Top with Hollandaise and garnish of your choice (e.g. a bit of Tabasco sauce, some paprika, and/or fried tomato skins). Serve immediately.