Dish

Eggs Sardou

Poached eggs on artichoke hearts with hollandaise sauce

Eggs Sardou is a dish that is made up of several components that come together to create a delicious and satisfying meal. The dish starts with a bed of creamed spinach, which is made by sautéing spinach with garlic, cream, and Parmesan cheese. Then, artichoke hearts are added to the spinach and the mixture is heated through. Poached eggs are then placed on top of the spinach and artichoke mixture, and the dish is finished with a generous drizzle of hollandaise sauce. Eggs Sardou is a rich and indulgent dish that is high in calories and fat, so it should be enjoyed in moderation.

Cuisine of the Americas› American cuisine

Egg Dish

Origins and history

Eggs Sardou is a classic New Orleans dish that was created in the late 19th century. It is named after Victorien Sardou, a French playwright who was visiting New Orleans at the time. The dish was created by Antoine's Restaurant, one of the oldest and most famous restaurants in New Orleans. Eggs Sardou quickly became a popular dish in the city and is now a staple of New Orleans cuisine.

Dietary considerations

Gluten-free

Variations

There are many variations of Eggs Sardou, with some recipes calling for the addition of crab meat or shrimp. Some recipes also call for the use of a different sauce, such as Mornay sauce or Creole sauce.

Presentation and garnishing

To present Eggs Sardou, place the poached eggs on top of the creamed spinach and artichoke mixture, and drizzle the hollandaise sauce over the top. Garnish with chopped chives or paprika for added color and flavor. Make sure to poach the eggs until the whites are set but the yolks are still runny, as this is the perfect texture for the dish. Use a blender to make the hollandaise sauce, as it will ensure a smooth and creamy consistency.

Tips & Tricks

Eggs Sardou is a rich and indulgent dish, so it is best enjoyed in moderation. To make the dish even more decadent, try adding some crab meat or shrimp to the creamed spinach and artichoke mixture. If you are short on time, you can use store-bought hollandaise sauce instead of making it from scratch. However, homemade hollandaise sauce is much more flavorful and worth the extra effort.