Eggs Sardou is a dish rich in history and culinary significance, tracing its origins back to the vibrant city of New Orleans in the late 19th century. Named after the famed French playwright Victorien Sardou, this dish exemplifies the fusion of flavors and cultures that characterize Creole cuisine. At Health Craft, we take pride in celebrating such culinary heritage, as it reflects our commitment to craftsmanship in cooking.
This exquisite dish typically features poached eggs served atop artichoke hearts, smothered in a creamy sauce, and often garnished with delicate herbs. The preparation of Eggs Sardou showcases unique cooking techniques that align perfectly with Health Crafts philosophy of healthier cooking. By utilizing steam and controlled heat, you can create this delightful dish while minimizing the use of excess fats, promoting a more wholesome approach to your meals.
As you embark on this culinary journey, we encourage you to share your experiences or any variations of Eggs Sardou you may create. Whether it's a twist on the traditional recipe or a completely new take, wed love to hear from our community of passionate cooks. Let's celebrate the art of cooking together and keep the spirit of culinary heritage alive!
Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach, and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, when Victorian Sardou, a famous French dramatist of the 19th century, was a guest in New Orleans when the dish was invented.
EQUIPMENT: 10½-inch gourmet fry pan, 11¼-inch sauté skillet with egg poaching rack and cups,
PREPARATION TIME: 50 minutes – Make 4 servings.
INGREDIENTS:
- 1 tablespoon unsalted butter
- 4 whole artichoke hearts trimmed and saluted until tender.
- 8 shrimp cleaned and peeled.
- 1 cup creamed spinach
- ½ cup Hollandaise sauce
- 4 poached eggs
- 1 tablespoon unsalted butter
DIRECTIONS:
Prepare creamed spinach and hollandaise sauce in advance of beginning Eggs Sardou.
In the fry pan, melt the butter over medium-high heat 300°F (150°C). Add the artichoke hearts and shrimp, and sauté until cooked through, 3 to 4 minutes. Remove from the heat, cover, and keep warm.
In the large sauté skillet with egg-poaching rack and cups, bring about 2 inches of water to a simmer over high-heat 390°F (199°C).
Add a small amount of butter or spray poaching cups with cooking spray. Break the eggs into individual poaching cups, cover, close the vent, and poach 3 minutes 30 seconds for room temperature eggs.
TO SERVE: Arrange the warm artichoke hearts on each of 4 plates and top with creamed spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce, and top with cooked shrimp.
