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
- 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 saucesee instructions
- 4 whole eggs, poached
- 1 tablespoon unsalted butter or cooking spray
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.