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Eggs Sardou
Named for the French playwright Victorien Sardou, this egg dish was first served at Antoine's Restaurant in New Orleans. Today, eggs Sardou is featured on brunch menus throughout the city.

Ingredients:

  • 2 egg yolks
  • 1 Tbs. fresh lemon juice
  • 2 tsp. water
  • Salt and freshly ground white pepper, to taste
  • Pinch of cayenne pepper
  • 16 Tbs. (2 sticks) unsalted butter, melted
  • 2 Tbs. chopped fines herbes (fresh chives,
      tarragon, parsley and chervil)
  • 4 cups creamed spinach (see related recipe)
  • 8 cooked artichoke hearts (fresh or canned),
      halved
  • 8 poached eggs
  • 8 slices toast, halved diagonally

Directions:

To make the hollandaise sauce, assemble a double boiler and heat water according to the manufacturer's instructions. In the bowl of the double boiler, whisk together the egg yolks, lemon juice and water. Place over the heat on the stovetop and whisk constantly until the mixture begins to thicken, then whisk for 1 minute more. Season with salt, white pepper and cayenne.

Continue to whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Add the fines herbes. Keep the hollandaise sauce warm but not hot until ready to serve.

Divide the creamed spinach among 4 plates and top each with 4 artichoke halves. Place 2 poached eggs atop the artichokes. Ladle about 1/4 cup of the hollandaise sauce over each serving and arrange the toast around the plates. Serve immediately. Serves 4.

Inspired by the classic brunch dish served in New Orleans restaurants.