Eggs Sardou

By á-30

This is one of New Orleans' grand egg dishes, created, as were so many classic dishes, at Antoine's Restaurant.

Ingredients

• 4 Poached Eggs (See below)
• 1 Recipe Creamed Spinach (see below)
• 1 Recipe Hollandaise Sauce (see below)
• 4 Artichoke bottoms
• Paprika for sprinkling
• Creamed Spinach Recipe
• 1 Cup Cooked and chopped Spinach, squeezed in a kitchen towel to remove excess water
• 1 Pint Heavy Cream, reduced by 3/4 of its volume
• A pinch Freshly Grated Nutmeg
• A pinch of Cayenne
• 1 tsp Crystal hot sauce
• A few drops of Worcestershire sauce
• Kosher salt to taste
• Hollandaise Sauce Recipe
• 2 tsp Red Wine Vinegar
• 2 tsp Fresh Lemon Juice
• 3 Egg Yolks
• 1/2 Cup Clarified Butter, warm
• Kosher Salt & Cayenne Pepper
• 1 Dash Crystal Hot Sauce
• A few drops Worcestershire Sauce

Preparation

Step 1

Divide the creamed spinach in the center of two heated plates, nest two artichoke bottoms per plate on the spinach. Place a poached egg on each artichoke bottom then top with a generous portion of Hollandaise sauce. Sprinkle with Paprika. Serve.