Eggs Sardou

Dave Smith


Just another name for Eggs Benedict.


★★★★★ 1 vote

20 Min


  • 6 Tbsp
  • 2 Tbsp
  • 1/2 c
  • 1/2 c
    heavy cream
  • 1 1/2 lb
    spinach, fresh


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

How to Make Eggs Sardou


  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.

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