With artichoke hearts, spinach, and a dash of tabasco, these are yummy eggs.
How to Make Eggs Sardou
A wonderful Louisiana favorite of poached eggs sitting atop a bed of creamed spinach, artichoke and smothered in Hollandaise sauce. It's simply a delightful Creole breakfast that should be enjoyed all over.
Prep:
5 mins
Cook:
2 mins
Total:
7 mins
Ingredients
- 2 egg yolks
- dash tabasco
- dash lemon juice
- ¾ cup butter, melted
- salt, to taste
- 1 ½ cup spinach, frozen will work, creamed
- 8 artichoke hearts
- 4 pcs eggs, poached
Instructions
- Whip the egg yolks, Tabasco, and lemon juice in a metal mixing bowl.
- Place the bowl over steaming water.
-
Cook for 1 ½ minutes, stirring constantly.
- Remove from the steam.
- Slowly whisk in the butter.
- Season.
- Set aside.
- Heat the creamed spinach.
- Place equally on 4 plates.
- Top each with 2 artichoke hearts and 1 poached egg.
- Finish with the sauce.
- Serve immediately.
Nutrition
- Sugar: 1g
- :
- Calcium: 36mg
- Calories: 339kcal
- Carbohydrates: 1g
- Cholesterol: 101mg
- Fat: 37g
- Fiber: 1g
- Iron: 1mg
- Potassium: 90mg
- Protein: 2g
- Saturated Fat: 8g
- Sodium: 423mg
- Vitamin A: 2707IU
- Vitamin C: 3mg
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