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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.
Make the Creamed Spinach
Prepare the Hollandaise Sauce
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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.
This cajun_creole recipe takes 45 minutes to prepare and yields 4 servings. At 534.81 calories per serving with 24.72g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Poach the Eggs
Assemble and Serve
Replace spinach with other hearty greens like kale or Swiss chard. Sauté them until tender before incorporating into the cream sauce.
Add a layer of seared Gulf shrimp or lump crabmeat on top of the spinach before adding the poached egg for an even more decadent dish.
For a different flavor profile, substitute the Hollandaise with Sauce Béarnaise, which is a similar egg-butter emulsion flavored with tarragon, shallots, and vinegar.
With a total of ten eggs in the recipe, this dish is packed with high-quality protein, which is essential for muscle repair, immune function, and overall satiety.
Spinach provides iron, Vitamin K, and Vitamin A, while egg yolks are a great source of Vitamin D, choline, and antioxidants like lutein and zeaxanthin, which support eye health.
A typical serving of Eggs Sardou (two eggs) without the optional English muffin contains approximately 600-650 calories, primarily from the butter, cream, and egg yolks in the sauces.
Eggs Sardou is a very rich and decadent dish, high in fat and cholesterol. While it provides significant protein from the eggs and nutrients from the spinach, it's best enjoyed as an occasional treat rather than a regular healthy breakfast.
Yes, you can make a quick Hollandaise in a blender. Combine the egg yolks, lemon juice, and seasonings in the blender. Blend for 5-10 seconds. Then, with the blender running on low, very slowly stream in the hot melted butter until the sauce is thick and emulsified.
The classic base is artichoke bottoms, but if you can't find them, a thick slice of toasted brioche, a crispy potato cake, or simply a toasted English muffin half can serve as a delicious base for the creamed spinach and egg.
Yes. The creamed spinach can be made a day ahead and gently reheated. The eggs can be poached ahead and stored in water in the fridge (reheat in simmering water for 30-60 seconds). However, Hollandaise sauce is best made fresh just before serving as it can be difficult to store and reheat without breaking.