This egg dish was created at Antoine’s restaurant in the French
Quarter. It was named for Victorien Sardou, a famous French
dramatist of the 19th century, who was a guest in New Orleans when
the dish was invented. Like most dishes, other restaurants copied it.
Most brunch menus contain this dish.
Hollandaise Sauce (See Previous Post)
8 Poached Eggs
6 tablespoons Butter divided
2 tablespoons Flour
½ cup Milk
½ cup Heavy Cream
1½ pounds Fresh Spinach finely chopped
Creole Seasoning Blend to taste
8 large Fresh Artichoke Bottoms
In a large sauté pan over medium heat, melt 2 tablespoons 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 wooden
spoon, about 3 minutes. Stir in the spinach and season with the
Creole seasoning. Continue to simmer for 1 minute. Remove from
heat and keep warm. In another sauté pan over medium heat, melt the
remaining butter. Add the artichoke bottoms to the pan and sauté for 2
minutes. Season the artichokes with Creole seasoning. Cover the pan
with a lid and remove from the heat.
Place 2 artichoke bottoms on a warm serving plate. Spoon the
creamed spinach in the center of each artichoke bottom. Place a
poached egg on top of each artichoke bottom. Top with Hollandaise
sauce and serve immediately.