This recipe is an easy to follow version of the New Orleans classic Eggs Sardou - creamed spinach, artichokes, hollandaise, and poached eggs! www.biscuitsandbooze.com
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Easy New Orleans Style Eggs Sardou

This recipe is an easy to follow version of the New Orleans classic Eggs Sardou - creamed spinach, artichokes, hollandaise, and poached eggs! If you like spoinach artichoke dip, you're sure to love this!

Ingredients

  • 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

Instructions

  • 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.

Notes

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.