• Tommy Centola

Eggs Sardou

Updated: Jan 4

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.

To Assemble

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.

Enjoy!!!

0 views

​© 2023 by AMBROSIA. Proudly created with Wix.com