How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eggs Sardou?

You need 22 ingredients. The key ingredients include: Hollandaise Sauce, 1/4 teaspoon peppercorn, 2 tablespoons cider vinegar, 4 tablespoons cold water, and more.

Is Eggs Sardou suitable as general?

Yes, Eggs Sardou falls under the General category and is a great choice for this type of meal.

How do I store leftover Eggs Sardou?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggs Sardou Recipe

Name: Eggs Sardou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hollandaise Sauce; 1/4 teaspoon peppercorn; 2 tablespoons cider vinegar; 4 tablespoons cold water; 6 large egg yolks; 2 cups clarified butter, warm (or melted butter); 1 tablespoon fresh squeezed lemon juice; 1/8 teaspoon cayenne; New Orleans-Style Bechamel Sauce; 2 tablespoons butter; 1 1/2 tablespoons flour; 3/4 cup milk; 4 drops Tabasco sauce; 1/2 teaspoon salt; 1 bay leaf; Creamed Spinach; 2 cups fresh spinach, cooked, well-drained and finely chopped; 1 cup new orleans-style bechamel sauce; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon salt; 6 large artichoke bottoms, from a can; 12 poached eggs

1

Combine vinegar and peppercorns; reduce in a small saucepan until almost all of the liquid has evaporated. Add the water to the reduction; blend and strain.

2

Add the water and reduction to the egg yolks in a large metal bowl over simmering water. Do not allow the bowl to touch the water. Whip the egg yolks with a wire whisk, over the simmering water, until the yolks form ribbons. Gradually add the clarified butter, whipping constantly. Add the lemon juice and cayenne, and adjust the seasonings to taste with salt and pepper. If necessary, place the bowl in a pan of warm (not hot) water until served. When ready to use the sauce, beat evenly with wire whisk for 30 seconds until smooth.

3

Keep the sauce warm in a bain marie (warm water bath) or a Thermos. Do hot hold for more than 90 minutes; if you need to hold the sauce longer, discard the old one after 90 minutes and make more.

4

In a heavy saucepan melt the butter over low hear; do not brown. Add the flour gradually, stirring constantly to keep the mixture smooth. Do not allow the flour to cook. Once all the flour is blended in, gradually pour in the milk, stirring constantly with a wire whisk to keep the sauce perfectly smooth. Move the whisk around in the pan as your stir to blend the sauce at the bottom and sides. Once all the milk has been added, add the bayleaf and cook over low heat until the sauce thickens, then remove from heat and stir in the Tabasco and salt. Blend thoroughly.

5

Add the chopped spinach to the bechamel sauce and warm for a few minutes over low heat, stirring constantly. Mix in the salt and pepper, then set the pan in a 175F oven to keep warm until final assembly.

6

Break each egg you want to poach into an individual small cup. In a saute pan bring about 1-1/2 inches of water with 1 teaspoon of vinegar to a simmer. With the water simmering, slice each egg into the water from the cup by lowering the cup almost to the surface of the water and tipping it. Cook each egg for about 2 to 2-1/2 minutes in the simmering water, spooning some of the water over the surface of the egg during cooking. When the egg is cooked, lift out of the water with a mesh or slotted spoon, letting water drain off for a few seconds.

7

Put 1/2 cup warm creamed spinach on each warmed plate. Place 1 or 2 warm artichoke bottoms on the bed of spinach, then set 2 poached eggs on the artichoke bottoms. Cover each portion with 1/2 cup hollandaise sauce.

Eggs Sardou

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