Eggs Sardou Recipe

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Recipes.net Team May 1, 2020

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.

  • 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.

How to Make Eggs Sardou

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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
Serves:
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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

  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.
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