Eggs Sardou (New Orleans-Style Poached Eggs With Artichoke Hearts, Spinach, and Hollandaise)
"[Photographs: J. Kenji Lopez-Alt] Creamed spinach topped with artichoke hearts, poached eggs, and hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic. Why This Recipe Works: * We let our creamed spinach slowly simmer and tenderize while working on the artichoke hearts, poached eggs, and Hollandaise, streamlining the process. * We've taken the most difficult parts of eggs sardou—the poached eggs and Hollandaise—and found foolproof solutions that anyone following our videos can accomplish. About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)..."
INGREDIENTS
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3 tablespoons butter, divided
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1 clove garlic, finely chopped (about 1 teaspoon)
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1 small shallot, finely chopped (about 1/3 cup)
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2 tablespoons all-purpose flour
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1 1/2 cups whole milk
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10 ounces fresh spinach leaves (about 5 cups), roughly chopped
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Dash hot sauce
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Kosher salt and freshly ground black pepper
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8 whole canned artichoke bottoms (from one 14-ounce can)
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8 eggs
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1 recipe Foolproof 2-Minute Hollandaise (seasoned with a dash of hot sauce, such as Tabasco or Frank's)
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