A legendary New Orleans brunch classic! Perfectly poached eggs rest on a bed of creamy spinach and tender artichoke bottoms, all smothered in a rich, tangy Hollandaise sauce. An elegant and decadent breakfast experience.
A classic steakhouse side dish that's rich, creamy, and surprisingly easy to make at home. Tender spinach is folded into a savory garlic and Parmesan cream sauce, making it the perfect accompaniment for any main course.
Tender artichoke hearts are tossed with garlic, herbs, and freshly grated Parmesan cheese, then baked until golden and irresistibly crispy. This simple yet elegant dish is a perfect appetizer or side dish that comes together in just 30 minutes.
A rich, creamy, and tangy emulsion of egg yolk, butter, and lemon juice. This classic sauce is the star of Eggs Benedict and a luxurious topping for asparagus, fish, or steak.
About Eggs Sardou, Creamed Spinach, Garlic Parmesan Artichoke Hearts and Hollandaise Sauce
Creamy Eggs Sardou with iron-boosting spinach and artichokes – a gut-friendly brunch to feel good about!
This cajun_creole dish is perfect for brunch. With 1380.62 calories and 47.6g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp
lemon juice
(Freshly squeezed)
1 tbsp water (For Hollandaise)
0.125 tsp cayenne pepper (A pinch)
8 pcs large eggs (For poaching)
2 tbsp white vinegar (For poaching water)
8 pcs artichoke bottoms (Canned or frozen (thawed), drained)
4 pcs english muffins (Optional, split and toasted)
0.25 tsp paprika (For garnish)
Instructions
1
Make the Creamed Spinach
If using fresh spinach, steam or sauté it in a large pan until just wilted. Transfer to a colander and press firmly to squeeze out as much excess water as possible. Roughly chop the spinach and set aside.
In a medium saucepan over medium heat, melt 2 tbsp of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a blond roux.
Gradually whisk in the heavy cream until the sauce is smooth and begins to thicken, about 2-3 minutes.
Stir in the minced garlic, ground nutmeg, 0.5 tsp of salt, and black pepper. Cook for another minute until fragrant.
Fold in the chopped, drained spinach and mix until well combined. Reduce heat to low to keep warm while you prepare the other components.
2
Prepare the Hollandaise Sauce
Set up a double boiler by placing a heatproof bowl over a saucepan with 1-2 inches of simmering water. Ensure the bottom of the bowl does not touch the water.
In the bowl, whisk the egg yolks, lemon juice, and 1 tbsp of water until the mixture is pale, frothy, and has doubled in volume, about 2-3 minutes. Whisk constantly to prevent the eggs from scrambling.
Remove the bowl from the heat. Very slowly, in a thin, steady stream, whisk in the warm melted butter until the sauce is thick, creamy, and fully emulsified.
Season with the remaining 0.5 tsp of salt and the cayenne pepper. To keep warm, place the bowl over a larger bowl of warm (not hot) water, covering the surface with plastic wrap to prevent a skin from forming.
3
Poach the Eggs
Fill a wide, deep pot with about 3-4 inches of water. Add the white vinegar and bring to a gentle simmer over medium heat. You should see small bubbles, but the water should not be at a rolling boil.
Crack each egg into a separate small ramekin or cup. This makes it easier to slide them into the water.
Create a gentle whirlpool in the water with a spoon and carefully slide one egg into the center. Cook for 3-4 minutes for a runny yolk, or 5 minutes for a jammy, medium-set yolk.
Using a slotted spoon, carefully lift the egg out of the water, allowing excess water to drain off. Place on a plate lined with a paper towel. Repeat with the remaining eggs, poaching no more than 2-3 at a time.
4
Assemble and Serve
While the last eggs are poaching, gently warm the artichoke bottoms in a pan or microwave.
If using, place a toasted English muffin half on each of the four serving plates.
Place two warm artichoke bottoms on each plate (or on top of the muffin halves).
Fill each artichoke bottom with a generous spoonful of the warm creamed spinach.
Carefully place a poached egg on top of the spinach in each artichoke bottom.
Generously spoon the warm Hollandaise sauce over each egg.
Garnish with a light sprinkle of paprika and serve immediately.
433cal
14gprotein
17gcarbs
37gfat
Ingredients
2 lb fresh spinach (about two 10-ounce bags)
3 tbsp unsalted butter
1 pcs shallot (medium, finely chopped)
3 pcs garlic (cloves, minced)
2 tbsp all-purpose flour
1 cup heavy cream
0.5 cup milk (whole milk recommended)
0.5 cup parmesan cheese (freshly grated)
0.75 tsp salt
0.5 tsp black pepper (freshly ground)
0.25 tsp ground nutmeg
0.25 tsp cayenne pepper (optional, for a little heat)
Instructions
1
In a large pot or Dutch oven, wilt the spinach in batches over medium heat. You can add a tablespoon of water to help it steam. Once wilted, transfer the spinach to a colander to cool slightly. Squeeze out as much liquid as possible from the spinach using your hands or a potato ricer. This step is crucial to avoid a watery dish. Roughly chop the drained spinach and set aside.
2
In the same pot, melt the butter over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another minute until fragrant. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the heavy cream and milk while whisking constantly to prevent lumps. Bring the sauce to a simmer and cook for 2-3 minutes, until it has thickened enough to coat the back of a spoon.
3
Reduce the heat to low. Stir in the grated Parmesan cheese, salt, black pepper, nutmeg, and cayenne pepper (if using). Add the chopped spinach to the cream sauce and stir until everything is well combined. Cook for another 2-3 minutes until the spinach is heated through. Taste and adjust seasoning if needed.
28 oz canned artichoke hearts (Two 14-oz cans, packed in water or brine, drained and quartered)
2 tbsp olive oil (Extra virgin recommended)
4 cloves garlic (Freshly minced)
0.5 cup parmesan cheese (Freshly grated from a block)
1 tsp dried oregano
0.25 tsp red pepper flakes (Optional, for a hint of heat)
0.5 tsp kosher salt (Adjust to taste)
0.25 tsp black pepper (Freshly ground)
2 tbsp fresh parsley (Finely chopped, for garnish)
1 whole lemon (Cut into wedges for serving)
Instructions
1
Prepare Oven and Artichokes
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Drain the canned artichoke hearts thoroughly. Place them on a layer of paper towels and gently pat them dry, removing as much excess moisture as possible. This step is crucial for achieving a crispy texture.
2
Season the Artichoke Hearts
In a medium bowl, place the dried artichoke hearts.
Drizzle with olive oil and toss gently to coat each piece evenly.
Add the minced garlic, freshly grated Parmesan cheese, dried oregano, red pepper flakes (if using), kosher salt, and black pepper.
Toss again until the artichokes are well-coated with the cheese and seasonings.
3
Bake to Golden Perfection
Spread the seasoned artichoke hearts in a single layer on the prepared baking sheet. Ensure they are not overcrowded to promote even roasting.
Bake for 18-20 minutes, or until the Parmesan is melted and bubbly, and the edges of the artichokes are golden brown and slightly crispy.
3 pcs egg yolks (from large eggs, at room temperature)
0.5 cup unsalted butter (melted and kept warm)
1.5 tbsp lemon juice (freshly squeezed)
1 tbsp water
0.25 tsp salt
0.125 tsp cayenne pepper (a small pinch)
Instructions
1
Set up the double boiler: Fill a small saucepan with about 1-2 inches of water and bring to a gentle simmer over medium-low heat. Find a heatproof bowl (preferably stainless steel) that fits snugly over the saucepan without touching the water. Melt the butter in a separate small pan or the microwave and keep it warm.
2
Whisk the egg yolks and lemon juice: In the heatproof bowl (off the heat), add the egg yolks, lemon juice, and 1 tablespoon of water. Whisk vigorously for about 30 seconds until the mixture is frothy and slightly pale.
3
Cook the yolk mixture: Place the bowl over the simmering water. Whisk constantly and vigorously, making sure to scrape the sides and bottom of the bowl. Continue whisking for 3-5 minutes, until the mixture has doubled in volume, thickened, and forms ribbons when the whisk is lifted.
4
Emulsify with butter: Remove the bowl from the heat immediately to prevent the eggs from scrambling. Begin adding the warm melted butter very slowly, starting with just a few drops at a time, while whisking constantly. Once the sauce starts to thicken and emulsify, you can pour the rest of the butter in a slow, steady stream while continuing to whisk. Discard the milky solids at the bottom of the butter pan.
5
Season and serve: Once all the butter is incorporated, whisk in the salt and cayenne pepper. Taste and adjust seasoning if needed. If the sauce is too thick, whisk in a teaspoon of warm water. Serve immediately for the best texture and flavor.
