This recipe is an easy to follow version of the New Orleans classic Eggs Sardou – creamed spinach, artichokes, hollandaise, and poached eggs will send your next brunch over the top and laissez le bon temps rouler!
Are you a fan of spinach artichoke dip?
If so, you’ll love New Orleans Style Easy Eggs Sardou. The first time I had eggs sardou was at a little out of the way brunch spot in in New Orleans. If you’ve visited, I doubt you’ve found this one, as it’s tucked away in the Riverbend. It’s an affordable spot, and when I saw this dish on the menu, I was utterly confused.
What on earth is eggs sardou?
The answer is creamy brunch perfection, as my friends laughingly told me. I actually ordered this thinking that it might be a “healthier” option with spinach. I had yet to see it of course. It is not, in fact, a health food, with cream in the spinach, and topped with hollandaise. But I am an 80/20 girl. I believe in eating healthy most of the time, but I am all about a splurge from time to time. This dish is definitely going in to your splurge category, though I will offer some suggestions to lighten it up in the recipe notes as well.
From my first bite I was in love. The first time I had it it was served atop a crispy southern biscuit, but I’ve also had it on top of English muffins, or even just all by it’s onesies on a plate. The lemon of the hollandaise paired with the creamy spinach and tang of the artichokes, all served on top of a crunchy biscuit – oh my. I’ve had spicy versions of this dish, and completely spice free versions. What’s not to love? I mentioned the cream and hollandaise right?
I loved it so much that became my favorite brunch spot for ages, until I discovered that Eggs Sardou is a popular New Orleans brunch dish, and can be had just about anywhere.
And I’ve never had a bad version!
It was actually years before I tried to replicate this at home. It seemed COMPLICATED. But like most things, I discovered that it is actually super easy to make. My version pairs creamed spinach with marinated artichokes (that you can buy already made, because the one thing I think no new mom home cook has time for is preparing artichokes). I top it with poached eggs and homemade hollandaise.
My homemade hollandaise is ready in a blender in less than ten minutes. Seriously – I whipped this up in five minutes the last time I made it, because baby needed to nap! And blenders and baby naps don’t go together!
I do add a little spicy kick to mine – but it is completely optional. You do you! You can spice it up even more, or tone it down. Your choice! This New Orleans Style Easy Eggs Sardou has the added benefit of being a gorgeous dish on the table. In the photo I’ve served it up in a single Le Creuset baking dish – but you could also plate it individually, or use a plain old 9×9 dish.
A Lighter Side of Sardou
And while this dish calls for heavy cream, you can substitute half and half, or even whole milk, though like I said before, I personally would never go for anything less than half and half, because this is a special occasion dish in my house. I bring it out for company, Easter, and other holidays. I believe in celebrating, and I believe in celebrating with food. And then getting everyone together for a long walk after, cause you gotta keep those good times rolling, amiright?
Easy New Orleans Style Eggs Sardou
- 12 Ounces Frozen Spinach, well drained I honestly prefer to use fresh, but if you do use fresh, I use 16 ounces.
- 1 Medium Onion, Diced
- 1 Jar Marinated Artichokes, Chopped
- 8 Ounces Heavy Cream May use half and half instead
- 2 Tablespoons Butter
- 4 Cloves Garlic, Minced
- 2 Tablespoons Flour
- 1-2 Teaspoons Chili or Hot Sauce May use more or less to taste
- 4 Large Eggs
- 1 Tablespoon Vinegar Tis helps bind the eggs whites together when you poach your eggs
- approximately 1 Teaspoon Salt, to taste
- Set a medium pot of water on the stove and bring it to a gentle boil.
- Saute your onions, and sprinkle them with salt.
- When your onions are starting to soften, add spinach. If using fresh spinach, saute until just wilted.
- Add marinated chopped artichokes, and stir to combine.
- Add two cloves of garlic, and saute a minute longer, or until you start to smell the garlic.
- If using frozen spinach, or if the fresh causes excess liquid to form in the pan, drain. If not, set the pan aside, off the heat.
- Melt two tablespoons of butter in a small sauce pan over low heat.
- Add two cloves of garlic and saute for one minute, or until garlic becomes fragrant.
- Sprinkle in flour and keep stirring so as not to burn the butter. Mix in flour until you have a thick paste of butter and flour.
- Slowly stir in heavy cream. I add a couple tablespoons at a time until it is all incorporated.
- Once you have your cream sauce, turn the heat off, and transfer the skillet with the spinach mixture back to low heat.
- Mix the cream with the spinach, stirring it in over low heat.
- Incorporate all of the cream with your sauted spinach mixture, and then transfer to a baking dish.
- I set the baking dish in my toaster oven on a very low heat, or warm setting, while I prepare the hollandaise and poached eggs.
- Prepare your hollandaise, and set aside. As a note, sometimes I do this step first. Hollandaise will hold for about an hour, but should be eaten within that timeframe.
- In the pot of boiling water, add your vinegar. Lightly swirl the water in the pot, and crack four eggs into the water. For medium poached eggs, leave them in for about 4 minutes. Personally, I like my poached eggs still runny inside, but with the whites done on the outside. This is about 4 minutes - so if you like your eggs more done, leave them longer. If you like them less done, remove them after 2-3 minutes.
- Remove eggs with a slotted spoon and gently place them on top of the sardou, or spinach, mixture in your baking dish.
- Drizzle with hollandaise, and serve immediately. May serve over a split biscuit, an English muffin, or on its own.
Half and half may be substituted for the heavy cream.
You can make this dish more or less spicy by using more or less chili or hot sauce.
Hollandaise may be made first, or after you've finished creaming your spinach/sardou mixture.
Poached eggs will continue to cook a bit even after you remove them from the boiling water, so try to serve immediately.
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