New Orleans Eggs Sardou

New Orleans Eggs Sardou

In The Big Easy brunch is not just a weekend thing. Countless restaurants serve brunch favorites every day. New Orleans Eggs Sardou is a popular mainstay on menus, and it’s great. Invented at Antoine’s in honor of Victorien Sardou, a French playwright who wrote several plays for Sarah Bernhardt and visited New Orleans, Eggs Sardou is a combination of artichokes, creamed spinach, poached eggs and hollandaise sauce. And if that wasn’t enough, Brennan’s deep fries the artichoke bottom.

I wanted a version that was not over the top—although this recipe is not lacking for richness—but fried artichokes and creamed spinach in addition to the hollandaise seems a little much. The vegetables are super simple to prepare and while poached eggs and hollandaise might seem daunting, they really aren’t. I’ve got some super tips to ensure excellent results. And don’t wait for brunch to enjoy this menu! It’s super for supper, too. Do you love brunch? Make it at home or dine out? Let us know in the comments below.

“Check below for a great video about perfectly poaching eggs!”

Yield: 4

Author: Louisiana Supper Club

Print

With ImageWithout Image

New Orleans Egg Sardou

Brunch favorite or super supper, this recipe serves it up!

prep time: 15 Mcook time: 20 Mtotal time: 35 M

ingredients:

• 4 oz sweet potato peeled and cut into 1/4-inch dice
• 6-8 artichoke hearts canned or frozen, roughly chopped
• 5 oz baby spinach lightly chopped
• salt, pepper and cayenne
• 10 tbsp butter unsalted, divided
• 1 tsp lemon juice
• 1 tsp water
• 1 large egg yolk
• 8 large eggs
• 1 tbsp vinegar

instructions:

How to cook New Orleans Egg Sardou

Vegetables

1. In a 12-inch skillet, melt 2 tbsp butter over medium heat. Add potatoes and cook, stirring frequently until tender, 5-8 minutes. Do not brown.
2. Add artichoke hearts and spinach. Stir frequently until artichokes are heated through and spinach is wilted. Add salt, pepper and cayenne to taste. Reduce the heat to very low, stirring occasionally.

Hollandaise Sauce

1. In a heat-proof jar just wide enough to hold an immersion blender (about 2 cups capacity), add lemon juice, water and a pinch of salt.
2. Melt one stick of butter until bubbling and froth has subsided (about 220 degrees F). Pour butter into heat-proof measuring cup with pouring spout.
3. Place immersion blender into cup and whip the egg. Slowly pour the hot butter into the cup while the blender is running. It should take about 30 seconds to add it all. Go a bit more slowly at first to prevent scrambling the egg. Taste for seasoning and add lemon juice and/or salt to taste. To keep warm, place cup into a pan of hot tap water (do not heat on the stove).

Poached Eggs

1. Fill a large sauce pan half full of water (the liquid should be at least 3 inches deep). Crack the eggs into a fine mesh strainer over a bowl, swi and allow the watery portion of the egg whites to drain.
2. When the water has reached boiling temperature, reduce the heat so the water is just bubbling lightly. Add 2 tsp salt and the vinegar (this helps the whites to firm up). Hold the strainer just above the water level and tip them gently into the water one at a time. After 15-20 seconds, use a slotted spoon to lift each egg gently from the bottom of the pot and turn them over. Cook for 3 1/2-4 minutes for fully cooked whites and slightly runny yolks.
3. Remove each egg with the slotted spoon to a paper towel lined plate and drain.
4. To serve, place a mound of vegetables on the plate, top with eggs and drizzle generously with hollandaise.

Calories

492

Fat (grams)

41

Sat. Fat (grams)

23

Carbs (grams)

14

Net carbs

10

Protein (grams)

18

Did you make this recipe?

Tag @louisianasupperclub on instagram and hashtag it #louisianasupperclub

Created using The Recipes Generator