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This is one of New Orleans' grand egg dishes, created, as were so many classic dishes, at Antoine's Eggs SardouRestaurant.    Antoine's has been a family owned and run establishment since 1840, the oldest in America.

Prepare the creamed spinach ahead of time. Use fresh artichoke bottoms if you can get them, frozen would be the next choice and then canned,  but make sure they're the best quality you can find..   If using fresh artichoke bottoms, cook them gently till just done and set the pan in a 175 F oven; do the same with the creamed spinach. Prepare the hollandaise sauce and set the container in warm water while you poach the eggs.   Keep all the building blocks of the dish warm till your final plating.

Hollandaise Sauce.    See my Cooking Tips for the easy peasey way to make Hollandaise.

Creamed spinach
2 cups fresh spinach, cooked, squeezed dry and finely chopped
1 cup New Orleans-style Bechamel sauce (see sauce recipes)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Add the chopped spinach to the bechamel sauce and warm for a few minutes over low heat, stirring constantly. Mix in the salt and pepper, then set the pan in a 175F oven to keep warm until final assembly.

Poaching Eggs
Break each egg you want to poach into an individual small cup. This helps keep the yolk from breaking when you place the egg in it's poaching water.   In a saute pan bring about 1-1/2 inches of water with 1 teaspoon of vinegar to a simmer. With the water simmering, slide each egg into the water from the cup by lowering the cup almost to the surface of the water and tipping it. Cook each egg for about 2 to 2-1/2 minutes in the simmering water, spooning some of the water over the surface of the egg during cooking. When the egg is cooked, lift out of the water with a mesh or slotted spoon, letting water drain off for a few seconds.  You can poach several eggs at once in a large pan with plenty of water, just be careful not to over agitate and break any yolks.
Final assembly of the Eggs Sardou
Put 1/2 cup warm creamed spinach on each warmed plate. Place 2 warm artichoke bottoms on the bed of spinach, then set 2 poached eggs on the artichoke bottoms. Cover each portion with 1/2 cup hollandaise sauce.