icon Eggs Sardou
from Emeril Lagasse

Eggs Sardou is one of grand egg dishes of New Orleans. Similar to Eggs Benedicts, it consists of poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It was invented, as were so many other classic dishes, at Antoine's Restaurant. It is named after Victorien Sardou, a famous French playwright, who was a guest in New Orleans of the 1800s.

The Antoine's original version uses English muffin and tops the hollandaise sauce with chopped ham and a truffle slice. A more general version of this dish starts with the base of creamed spinach, substitutes artichoke bottoms for the English muffin, and no ham.

Ingredients:

  • 1 tablespoon unsalted butter
  • 4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
  • Salt and pepper
  • 4 large eggs
  • 1 tablespoon distilled white vinegar
  • Sauteed Spinach, recipe follows
  • Hollandaise Sauce, recipe follows
  • 2 ounces prosciutto or Serrano ham, cut into thin chiffonade
  • Essence, recipe follows, for garnish
  • Chopped chives, garnish

Preparation:

  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.

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Last updated: October 12, 2010
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.