Eggs Sardou with Spinach and Artichokes

Ingredients

• 4 large eggs 4 large eggs
• 2 cups (470ml) fresh spinach, chopped 2 cups (470ml) fresh spinach, chopped
• 1 cup (240ml) canned artichoke hearts, drained and chopped 1 cup (240ml) canned artichoke hearts, drained and chopped
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 tablespoon (15g) unsalted butter 1 tablespoon (15g) unsalted butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 4 English muffins, split and toasted 4 English muffins, split and toasted
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 28g (Saturated Fat: 14g)
• Carbohydrates: 22g (Sugar: 2g)
• Protein: 12g
• Fiber: 4g
• Salt: 0.9g

Preparation

1. 1.
   In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant.
2. 2.
   Add the chopped spinach and artichoke hearts to the skillet. Season with salt, black pepper, paprika, dried thyme, dried oregano, onion powder, garlic powder, and cayenne pepper (if using). Cook until the spinach is wilted and the artichoke hearts are tender.
3. 3.
   Reduce the heat to low and pour in the heavy cream. Stir well to combine and simmer for a few minutes until the sauce thickens slightly.
4. 4.
   Meanwhile, fill a large saucepan with water and bring it to a gentle simmer. Crack each egg into a separate small bowl or ramekin.
5. 5.
   Create a gentle whirlpool in the simmering water using a spoon. Carefully slide one egg into the center of the whirlpool. Repeat with the remaining eggs. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
6. 6.
   While the eggs are poaching, toast the English muffins until golden brown.
7. 7.
   Remove the poached eggs from the water using a slotted spoon and place them on a paper towel to drain any excess water.
8. 8.
   To assemble, place a toasted English muffin half on each plate. Top with a generous portion of the creamed spinach and artichoke mixture. Carefully place a poached egg on top of each muffin half.
9. 9.
   Drizzle the hollandaise sauce over the eggs and garnish with fresh parsley.
10. 10.
    Serve immediately and enjoy the delicious Eggs Sardou!

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Artichoke hearts — If using canned artichoke hearts, drain them well and pat them dry with a paper towel before chopping.
• Hollandaise sauce — If you prefer a lighter version, you can substitute the heavy cream with Greek yogurt or a combination of Greek yogurt and mayonnaise for a tangier flavor.

Tips & Tricks

• To achieve perfectly poached eggs, make sure the water is gently simmering and not boiling vigorously.
• You can make the hollandaise sauce in advance and keep it warm in a double boiler until ready to serve.
• For added flavor, sprinkle some grated Parmesan cheese over the creamed spinach and artichoke mixture before placing the poached eggs on top.
• If you prefer a spicier kick, increase the amount of cayenne pepper in the seasoning blend.
• Serve Eggs Sardou with a side of crispy bacon or smoked salmon for a more substantial meal.

Serving advice

Eggs Sardou is best served immediately after assembly while the poached eggs are still warm and the hollandaise sauce is velvety. Pair it with a side of fresh fruit or a mixed green salad to add a refreshing element to the meal.

Presentation advice

To present Eggs Sardou beautifully, arrange the creamed spinach and artichoke mixture on the toasted English muffins in a neat and even layer. Place the poached eggs gently on top, ensuring the yolks are visible. Drizzle the hollandaise sauce over the eggs, allowing it to cascade down the sides. Garnish with a sprinkle of fresh parsley for a pop of color.