Eggs Sardou: A Classic New Orleans Brunch
The Story of Eggs Sardou
Eggs Sardou is a New Orleans classic, named after French playwright Victorien Sardou. It was first created at Antoine's Restaurant, one of the oldest and most famous restaurants in New Orleans, in the late 19th century. The dish quickly became a staple of Creole cuisine, showcasing the region's love for rich sauces, fresh seafood (though often omitted), and creative ingredient combinations.
A Celebration of Creole Flavors
This dish is a testament to the culinary influences that shaped New Orleans. The use of artichoke hearts and hollandaise sauce speaks to the French influence, while the creamed spinach and poached eggs are a nod to classic American brunch fare. The optional addition of anchovies or oysters reflects the city's proximity to the Gulf and its love for seafood.
Mastering the Technique
While Eggs Sardou may seem intimidating, it's essentially a combination of several simple components. The key is to prepare each element carefully and then assemble them just before serving. The hollandaise sauce is arguably the trickiest part, but with a little patience and practice, you can master this classic sauce. Poaching the eggs perfectly is also essential for a truly delightful dish.
Ingredients
- 8 large eggs
- 4 fresh artichoke bottoms, cooked or canned (in water, not oil)
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1 small shallot, minced
- 1 clove garlic, minced
- Pinch of nutmeg
- Salt and pepper to taste
- 1/2 cup white wine vinegar
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Hollandaise Sauce (recipe follows)
- Optional: 4 anchovy fillets or 4 oysters, poached
Instructions
- 1.
Prepare the creamed spinach: Melt butter in a saucepan over medium heat. Add shallots and garlic and sauté until softened, about 3 minutes. Add spinach and cook until heated through. Stir in heavy cream and nutmeg. Season with salt and pepper. Keep warm.
- 2.
Poach the eggs: Fill a large saucepan with 3 inches of water and add white wine vinegar. Bring to a simmer. Crack each egg into a small bowl. Create a whirlpool in the simmering water and gently slide each egg into the water. Cook for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
- 3.
Prepare the artichoke bottoms: If using canned artichoke bottoms, drain well. If using fresh, cook until tender. Brush with olive oil and sprinkle with Parmesan cheese.
- 4.
Assemble the Eggs Sardou: Place an artichoke bottom on each plate. Top with creamed spinach. Place a poached egg on top of the spinach. Spoon hollandaise sauce over the egg.
- 5.
Optional: Garnish with an anchovy fillet or poached oyster on top of the hollandaise sauce.
- 6.
Serve immediately.
- 7.
Hollandaise Sauce: Whisk together 3 egg yolks, 1 tbsp lemon juice, 1/4 tsp salt in a stainless steel bowl. Set bowl over a saucepan of simmering water (double boiler). Whisk constantly until yolks are pale and thickened. Remove from heat. Slowly whisk in 1/2 cup melted butter until emulsified. Season with salt and pepper to taste.
Nutritional Information
Equipment
- Large saucepan
- Small saucepan
- Stainless steel bowl
- Whisk
- Slotted spoon
- Paper towels
Tips
- To keep poached eggs warm, place them in a bowl of warm water.
- Make the hollandaise sauce just before serving for the best results.
- If the hollandaise sauce curdles, whisk in a tablespoon of cold water.
- For a richer flavor, use fresh spinach instead of frozen.
- Add a dash of hot sauce to the creamed spinach for a little kick.
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