Eggs Sardou
A luxurious New Orleans brunch classic featuring poached eggs perched atop tender artichoke bottoms and creamy creamed spinach, all blanketed in velvety hollandaise sauce. Rich, indulgent, and deeply savory, this Creole dish brings bold Southern elegance to the breakfast table.
For 4 servings
- prep · ~20 min
Prepare the artichoke bottoms.
Trim the artichokes, removing all leaves and the fuzzy choke, leaving only the tender bottom. Simmer in salted water until fork-tender, about 15-20 minutes. Drain and keep warm.
TIPRub the trimmed artichoke bottoms with lemon to prevent discoloration while prepping. - saute · ~7 min
Make the creamed spinach.
1.Melt 1 tbsp butter in a skillet over medium heat.2.Add minced garlic and sauté until fragrant, about 30 seconds.3.Add chopped spinach and cook until fully wilted, about 3-4 minutes.4.Pour in the heavy cream, season with a pinch of salt and nutmeg, and simmer until thickened, about 2 minutes.TIPDon't overcook the spinach — it should be tender but still bright green. - mix · ~5 min
Make the hollandaise sauce.
1.Whisk 3 egg yolks with 1 tbsp hot water in a double boiler over gently simmering water.2.Whisk constantly until the mixture thickens and becomes pale, about 3-4 minutes.3.Slowly drizzle in the melted butter in a thin stream, whisking vigorously until fully emulsified.4.Remove from heat, whisk in lemon juice and a pinch of salt. Keep warm.TIPKeep the heat low — if the eggs scramble, start over with fresh yolks. - boil · ~5 min
Poach the eggs.
1.Bring a saucepan of water with 1 tbsp white vinegar to a gentle simmer.2.Crack each egg into a small ramekin.3.Stir the water to create a gentle whirlpool and slide the egg into the center.4.Poach for 3-4 minutes until the white is set but the yolk is still runny.5.Remove with a slotted spoon and drain on a paper towel.TIPFresh eggs hold their shape better. Strain watery whites through a fine mesh strainer for a neater poach. - assemble · ~2 min
Assemble the Eggs Sardou.
1.Place one warm artichoke bottom in the center of each serving plate.2.Spoon a generous amount of creamed spinach over the artichoke bottom.3.Carefully set a poached egg on top of the spinach.4.Spoon warm hollandaise sauce generously over the egg. - garnish · ~1 min
Garnish with a pinch of cayenne and freshly ground black pepper. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the neatest poached eggs, strain each egg in a fine-mesh sieve to remove watery whites before sliding into the whirlpool.
- 2Rub trimmed artichoke bottoms with lemon juice immediately to stop them browning while you work.
- 3When making hollandaise, drizzle the melted butter in a very thin stream and whisk constantly — go too fast and the sauce will break.
- 4Keep the creamed spinach on the drier side; excess moisture will make the artichoke bottom soggy and ruin the plating.
- 5Warm the serving plates in a low oven so the assembled dish stays hot through the first few bites.
- 6Leftover hollandaise can be held for up to 30 minutes in a thermos to keep it warm without scrambling.
Adapt it for your goals.
Low-oil
Replace the hollandaise with a lighter lemon-yogurt sauce and use 2% milk instead of heavy cream in the spinach — the dish stays creamy but slashes saturated fat.
high proteinHigh-protein
Add a layer of crispy bacon bits or diced tasso ham between the spinach and the egg for a protein boost and smoky depth.
vegetarianVegetarian
This recipe is already vegetarian — just ensure your hollandaise uses pasteurized eggs or a plant-based butter substitute if serving strict lacto-ovo vegetarians.
gluten freeGluten-free
Naturally gluten-free; double-check that any vinegar used (like distilled white vinegar) is certified gluten-free for celiac guests.
Why this is on our healthy list.
Rich in Folate
Artichoke bottoms and spinach together supply a substantial amount of folate, a B vitamin essential for cell growth and DNA synthesis.
Good Source of Vitamin A
The generous serving of spinach provides beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Iron from Leafy Greens
Spinach contributes non-heme iron, important for oxygen transport; pairing with the egg yolks (which contain some vitamin C) can enhance absorption.
Healthy Fats from Egg Yolks
Egg yolks provide choline, a nutrient that supports brain health and liver function, along with essential fatty acids.
Frequently asked questions
Yes, but drain and pat them very dry, then warm them gently in a skillet or oven so they don't water down the creamed spinach.
