Eggs Sardou Recipe

With artichoke hearts, spinach, and a dash of tabasco, these are yummy eggs.

Eggs Sardou Recipe

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


  • 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


  1. Whip the egg yolks, Tabasco, and lemon juice in a metal mixing bowl.
  2. Place the bowl over steaming water.
  3. Cook for 1 ½ minutes, stirring constantly.

  4. Remove from the steam.
  5. Slowly whisk in the butter.
  6. Season.
  7. Set aside.
  8. Heat the creamed spinach.
  9. Place equally on 4 plates.
  10. Top each with 2 artichoke hearts and 1 poached egg.
  11. Finish with the sauce.
  12. Serve immediately.


  • 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
Nutrition Disclaimer
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