Eggs Sardou
- Ready In:
- 35mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
BECHAMEL SAUCE
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 3⁄4 cup milk
- 1⁄2 teaspoon hot pepper sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
-
SPINACH
- 2 lbs fresh spinach, stems trimmed
- 2 tablespoons unsalted butter
- 2 green onions, finely chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground pepper
-
HOLLANDAISE SAUCE
- 4 egg yolks, room temperature
- 1 lemon, juiced
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 pinch ground red pepper (to taste)
- 1 cup unsalted butter, melted
- 2 tablespoons dry white wine or 2 tablespoons dry vermouth
- salt
-
ARTICHOKES AND EGGS
- 8 cooked artichoke bottoms (fresh or canned)
- 8 poached eggs, see note
directions
- For bechamel sauce, melt butter in small, heavy skillet over medium heat.
- Whisk in flour.
- Gradually whisk in milk; cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes.
- Whisk in pepper sauce, salt and nutmeg.
- Set aside.
- Drop spinach into large saucepan of boiling water.
- Cook until wilted and tender, about 2 minutes.
- Rinse in ice water to stop cooking; drain until very dry, squeezing out extra water.
- Set aside.
- Melt 2 tablespoons butter in large skillet over medium-high heat.
- Add green onions; cook, stirring often, 2 minutes.
- Stir in spinach; cook 2 minutes.
- Add bechamel sauce, salt and pepper; stir well.
- Set aside and keep warm.
- For hollandaise sauce, combine yolks, lemon juice, Worcestershire and red pepper in top of double boiler set over pan of simmering water.
- Whisk egg mixture constantly until mixture thickens and becomes shiny, 3 to 4 minutes.
- Slowly pour melted butter into egg mixture, whisking constantly.
- Whisk in wine; salt to taste.
- Divide spinach among four plates.
- Top with 2 warm artichoke bottoms.
- Top each artichoke with poached egg.
- Ladle hollandaise sauce over; serve immediately.
-
Note:
- To poach eggs, heat large skillet of water to simmer over low heat.
- Add 1 teaspoon distilled white vinegar.
- Crack eggs, one at a time, into measuring or custard cup.
- Gently slide egg into water.
- Cook until white is set, about 3 to 5 minutes.
- Remove from water with slotted spoon.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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