Eggs Sardou

"From The Commander's Palace New Orleans Cookbook. I found the intro to this recipe interesting. The French contribution to New Orleans' distinctive food culture is reflected in a lush egg dish, first served in Antoine's restaurant in 1908 at a dinner honoring visiting French playwright Victorien Sardou. This and other elaborate egg creations became the linchpins of the festive, multicourse New Orleans breakfast that is still served at Brennan's and other restaurants."
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Ready In:




  • 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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