Eggs Sardou

By corlear

Picture: Egg Benedict + Egg Sardou = Eggs Brennan!

Chef’s Notes: Eggs Sardou (SAR-doo) was created in 1908 at Antoine's restaurant in tribute to French playwright Victorien Sardosi. Traditionally. the dish combines Creamed Spinach, artichoke bottoms, and Poached Eggs, temptingly finished with Hollandaise Sauce. We take one Egg Sardou, pair it with one Egg Benedict, and entice our guests with a dynamic breakfast duo — Eggs Brennan.

Chef’s Tips: While writing this book, I was asked how to prepare Eggs Sardou for a large group. To do so, put the spinach into the bottom of a lightly greased glass or similar casserole dish. Top with artichoke bottoms; then add warm eggs. Finish heating in the oven until hot throughout; top with Hollandaise Sauce and a sprinkle of paprika.

Ingredients

• 2 cups Hollandaise Sauce (see recipe)
• 8 Poached Eggs (see recipe)
• 2 cups Creamed Spinach (see recipe)
• 8 artichoke bottoms, freshly cooked or canned

Details

Servings 4

Preparation

Step 1

Prepare Hollandaise Sauce, Creamed Spinach and Poached Eggs; set aside and keep warm.

Place 1/2 cup reserved Creamed Spinach on each warmed plate and top with two warm artichoke bottoms.

Place a hot egg on each artichoke bottom and ladle 1/2 cup reserved Hollandaise Sauce over each serving of eggs. Serve immediately.