Eggs Sardou

Dave Smith

By
@DaveSSmith1

Just another name for Eggs Benedict.


Featured Pinch Tips Video

Comments:

Serves:

4

Cook:

20 Min

Ingredients

6 Tbsp
butter
2 Tbsp
flour
1/2 c
milk
1/2 c
heavy cream
1 1/2 lb
spinach, fresh

SALT TO TASTE

WHITE PEPPER FRESHLY-GROUND

8 large
fresh artichoke bottoms
1 tsp
apple cider vinegar
8
egg
2 c
hollandaise sauce
1 Tbsp
parsley flakes

Directions Step-By-Step

1
In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Stir in the flour and mix well. Cook for 1 minute. Whisk in the milk and cream slowly and bring the sauce to a boil.

Reduce the heat to a simmer and cook until the sauce coats the back of a spoon, about 3 minutes.

Stir in the spinach and season with salt and pepper. Continue to simmer for 1 minute.

Remove from the heat and keep warm.

In another saute pan, over medium heat, melt the remaining butter. Add the artichoke bottoms to the pan and saute for 2 minutes. (Just the heat the artichokes through.)

Season the artichokes with salt and pepper. Cover the pan with a lid and remove from the heat. Bring a pot of salted water to a boil.

Add the vinegar to the water. Crack each egg into a small cup.

Carefully slide one egg into the water.

When the water has come back to a slight boil, slide in another egg.

Continue the process until all the eggs are in the water.

Reduce the heat to a simmer and cook until the eggs are set, about 2 to 2 1/2 minutes.

Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper.
2
To assemble, spoon the creamed spinach in the center of each artichoke bottom.

Place the filled artichokes on a platter.
Lay the poached eggs directly on top of the creamed spinach. Drizzle the hollandaise over the poached egg. Garnish with parsley.

About this Recipe

Course/Dish: Eggs