Eggs Sardou

  4.5 – 2 reviews  • Southern Recipes
Eggs Sardou is a creation of Antoine’s, one of New Orleans’ grand old-line restaurants, where it traditionally is composed of poached eggs nestled atop artichoke hearts and creamed spinach, and topped with Hollandaise Sauce. It makes a delicious appetizer, and when the portion size is doubled, makes a filling brunch dish.
Level: Intermediate
Total: 55 min
Prep: 40 min
Cook: 15 min
Yield: 4 appetizer servings
Level: Intermediate
Total: 55 min
Prep: 40 min
Cook: 15 min
Yield: 4 appetizer servings

Ingredients

  1. 1 tablespoon distilled white vinegar
  2. Sauteed Spinach, recipe follows
  3. Hollandaise Sauce, recipe follows
  4. 2 ounces prosciutto or Serrano ham, cut into thin chiffonade
  5. Essence, recipe follows, for garnish
  6. Chopped chives, garnish
  7. 1 tablespoon unsalted butter
  8. 4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
  9. 4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
  10. Salt and pepper
  11. 4 large eggs
  12. 2 1/2 tablespoons paprika
  13. 2 tablespoons salt
  14. 2 tablespoons garlic powder
  15. 1 tablespoon black pepper
  16. 1 tablespoon onion powder
  17. 1 tablespoon cayenne pepper
  18. 1 tablespoon dried oregano
  19. 1 tablespoon dried thyme
  20. Olive oil, for sauteing
  21. 1 pound fresh spinach, tough stems removed and washed well
  22. 1 teaspoon minced garlic
  23. Salt and freshly ground pepper
  24. 3 egg yolks
  25. 2 teaspoons water
  26. 1/2 cup clarified butter, or 1 stick unsalted butter, melted
  27. 1 1/2 teaspoons fresh lemon juice
  28. 1/4 teaspoon salt
  29. Pinch cayenne

Instructions

  1. In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
  2. Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
  3. Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
  4. Remove the eggs with a slotted spoon, and place on a large plate.
  5. Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
  6. Combine all ingredients thoroughly.
  7. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  8. Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot.
  9. In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.

Reviews

Mary Johnson
OMG, best breakfast/brunch ever. Side of sweet potato home fries and, voila, I am in New Orleans! Thank you, Emeril!!!

 

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