Eggs Sardou
Perfectly poached eggs resting on a creamy bed of spinach and artichokes, drizzled with smooth hollandaise sauce.
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50 min
Criolla/Nueva Orleans
2 servings
The story behind
The first time I tried Eggs Sardou was in a small, cozy restaurant that felt like it was plucked straight from a classic film. I fell in love with that sophisticated combination of artichokes and the richness of the sauce; it is a dish that just screams 'Sunday breakfast'. It has that perfect balance between something wholesome from the spinach and a touch of pure luxury from the hollandaise. I love making this when I have a bit more time to spend in the kitchen, perhaps for a laid-back lunch with friends where you want to impress without looking like you tried too hard. I always serve it with slices of crunchy toasted bread to scoop up every last drop of that delicious sauce and, if possible, a chilled glass of white wine or a citrusy mimosa. It is a recipe that makes me feel like life is just a little more special with every bite.
Instructions
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1Prepare the spinach base by cooking it briefly with the cream and nutmeg until the mixture thickens and becomes rich.
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2Add the artichoke hearts to the creamed spinach, ensuring they are heated through.
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3Poach the eggs in water with a dash of vinegar until the whites are set but the yolk remains runny.
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4Spoon the spinach and artichoke base into a bowl or small skillet, and carefully place the eggs on top.
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5Generously cover with warm hollandaise sauce and serve with toast to enjoy.
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