Calling all brunch lovers! Eggs Sardou, a classic Creole brunch dish (storied to have been invented at Antoine’s restaurant in New Orleans) is a dreamy combination of poached eggs, hollandaise sauce, spinach, and artichoke bottoms. My version of the classic is served over a toasted whole grain English muffin and in place of artichoke bottoms, I used canned artichoke hearts. Don’t be intimidated by making a homemade hollandaise sauce either: I have a simple recipe that uses your blender and takes just a couple of minutes to create. A colorful dish that could only be made better with a refreshing Mimosa or classic Bloody Mary.
Poaching the eggs
(To view this recipe, click on the blue title of the blog post above*)
Eggs Sardou
Ingredients:
- Cooking Spray
- 2 eggs
- 2 whole grain English muffins, halved
- 1 Tablespoon extra virgin olive oil
- 1 shallot, diced
- 6 oz. spinach leaves
- 1 (15 oz.) can artichokes hearts, drained and rinsed
- Salt & Pepper
- Chopped chives, for garnish
- Paprika, for garnish
- For the blender hollandaise sauce:
- 3 egg yolks
- Juice from ½ a lemon
- 10 Tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper to taste
- Dash of Tabasco sauce
Directions:
- To poach the eggs: (This method uses a traditional egg poacher that you place over simmering water, but poach the eggs with your preferred method!)
- Spray your egg poaching cups with cooking spray and fill the bottom of the egg poacher with water. Bring the water to a simmer, crack the eggs into their individual cups and cover until the eggs are poached to your liking. Remove from the poaching cups and season with a touch of salt and pepper.
- For the spinach-artichoke mixture:
- Heat the olive oil in a large sauté pan over medium-high heat. Add in the chopped shallot and artichoke hearts and cook for 3 minutes or until the shallots are tender and the hearts lightly browned. Reduce the heat to medium nd add in the spinach leaves. Season with ¼ teaspoon salt and a pinch of pepper and cook, tossing occasionally until the spinach is wilted.
- In the meantime, toast the English muffins and make the hollandaise sauce. To serve, top the English muffins with some of the spinach-artichoke mixture, the poached egg, and then a drizzle of the hollandaise sauce. Garnish with chopped chives and paprika.
- For the hollandaise sauce:
- In a blender, pulse the egg yolks and lemon juice together until the eggs become a ribbon-like, velvety thick texture.
- With the blender on a low, steady stream add in the melted butter—just about a teaspoon at first, and then the rest in a steady stream. Stop the blender when the sauce becomes nappe, or sauce consistency. This means that when you dip a spoon into the sauce and run your finger through the sauce on the spoon, a clean line forms where your finger has touched. Season with Tabasco and salt and pepper to taste.
Tagged: artichoke bottoms, artichoke hearts, blender hollandaise, brunch, Creole, Eggs Sardou, English muffins, hollandaise, Louisiana, mother sauce, poached eggs, shallots, spinach
Yum! I always used to order this at Brennan’s. 🙂
It is one of my favorite egg dishes! sort of a spinach-artichoke base which is always grand ….