Eggs Sardou was created at Antoine's, the oldest restaurant in New Orleans, around the turn of the twentieth century, and named for the French playwright Victorien Sardou, who was visiting the city. It is a richer, more elegant cousin of eggs Benedict, built on artichoke bottoms and creamed spinach instead of muffins and bacon.
Make the creamed spinach and hollandaise first, then poach the eggs at the last minute.
Ingredients
Creamed spinach
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
Make the creamed spinach. Melt the butter in a skillet over medium heat and cook the shallot until soft. Add the spinach and cream and simmer, stirring, until thick, about 4 minutes. Stir in the Parmesan and keep it warm.
Warm the artichokes. Warm the artichoke bottoms in a little hot water or a covered dish in the microwave. Drain them well.
Make the hollandaise. In a heatproof bowl set over a pan of barely simmering water, whisk the yolks and lemon juice until thick and pale, about 2 minutes. Take the bowl off the heat and whisk in the hot melted butter in a thin stream until the sauce is thick and glossy. Season with the cayenne and salt and keep it warm over the pan, off the heat.
Poach the eggs. Bring a wide pan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, slip it into the water and poach 3 to 4 minutes, until the whites are set and the yolks still soft. Lift out with a slotted spoon and drain.
Assemble. Spoon a bed of creamed spinach onto each plate, set an artichoke bottom on top, add a poached egg and spoon the hollandaise over. Serve right away.
Nutrition per serving (estimated)
580Calories
19 gCarbohydrates
9 gFiber
10 gNet carbs
20 gProtein
49 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
Squeeze the thawed spinach hard in a clean towel; any water left will thin the creamed spinach.
Hollandaise is made with lightly cooked yolks; use pasteurized eggs for anyone pregnant, very young, elderly or with a weakened immune system.
Buy artichoke bottoms, not hearts; the bottoms are the flat, cup-shaped base that holds the egg.
Questions about this recipe
Who was Eggs Sardou named for?
Victorien Sardou, a French playwright who was visiting New Orleans when Antoine's created the dish around the turn of the twentieth century.
What is the difference between eggs Sardou and eggs Benedict?
Both have poached eggs and hollandaise. Eggs Benedict sits on an English muffin with Canadian bacon; eggs Sardou sits on artichoke bottoms over creamed spinach, with no meat.
Another famous egg dish: Eggs Benedict (the New York original, with Canadian bacon).
