Eggs Sardou

eggs sardou

Try this Eggs Sardou for brunch this weekend.
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Eggs Sardou
Serves 4
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Ingredients
  1. 8 bottled artichoke bottoms*
  2. 8 lemon slices
  3. 1 teaspoon kosher salt
  4. 1 tablespoon distilled white vinegar
  5. 8 large eggs
  6. 8 (1⁄4-inch-thick) ham slices, pan fried
  7. Creamed Spinach (recipe follows)
  8. Hollandaise Sauce (recipe follows)
  9. 8 peeled and deveined boiled large shrimp
Instructions
  1. In a large saucepan, place artichoke bottoms, lemon slices, and salt. Cover with water by 1⁄2 inch, and heat over low heat. Keep warm until ready to use.
  2. Fill a straight-sided skillet two- thirds full with water; bring to a boil over medium-high heat. Reduce heat, and stir in vinegar.
  3. Using the handle of a wooden spoon, swirl water in one direction to create a whirlpool. Gently crack 1 egg into a small ramekin, and slowly
add to center of whirlpool. Cook for 3 to 4 minutes or to desired degree of doneness. Using a slotted
spoon, gently remove egg from skillet, and let drain on paper towels. Repeat with remaining eggs, maintaining water temperature
at just below a simmer.
  4. On each serving plate, place
2 artichoke bottoms. Top each with a slice of ham, a generous layer of Creamed Spinach, and a poached egg. Finish with Hollandaise Sauce, and top with boiled shrimp.
Notes
  1. *Artichoke heart quarters may be substituted. Do not use marinated artichoke hearts.
Adapted from Kevin Belton’s Big Flavors of New Orleans by Kevin Belton (Gibbs Smith, 2016)
Adapted from Kevin Belton’s Big Flavors of New Orleans by Kevin Belton (Gibbs Smith, 2016)
Louisiana Cookin https://www.louisianacookin.com/
Creamed Spinach
Serves 4
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Ingredients
  1. 1⁄4 cup unsalted butter
  2. 1⁄4 cup minced onion
  3. 2 tablespoons minced garlic
  4. 1⁄4 cup all-purpose flour
  5. 2 cups whole milk*
  6. 10 ounces fresh baby spinach, chopped
  7. 1 teaspoon ground white pepper
  8. 1⁄2 teaspoon kosher salt
  9. 1⁄8 teaspoon ground nutmeg
Instructions
  1. In a medium saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, about
5 minutes. Slowly whisk in flour, reducing heat, if necessary. (The flour should not be browned.) Add milk, and whisk until creamy and beginning to thicken. Stir in spinach; cook until thickened, 3 to 4 minutes. Stir in pepper, salt, and nutmeg. Taste and adjust seasonings, if necessary.
Notes
  1. *Heavy whipping cream or half-and- half may be substituted for a creamier result.
Louisiana Cookin https://www.louisianacookin.com/
Hollandaise Sauce
Serves 4
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Ingredients
  1. 4 large egg yolks
  2. 2 tablespoons fresh lemon juice
  3. 1 cup butter, melted
  4. 1⁄4 teaspoon salt
  5. Dash cayenne pepper
Instructions
  1. In the top of a double boiler, whisk together egg yolks and lemon juice. Over simmering water, gradually whisk in melted butter, 1⁄4 cup at a time, whisking until smooth after each addition. Whisk in salt and cayenne. Cook, whisking constantly, until mixture registers 160° on a candy thermometer and is thickened. Serve immediately, or keep warm until serving.
Louisiana Cookin https://www.louisianacookin.com/

Get more great Cajun and Creole recipes in Louisiana Cookin’s January/February 2017 issue. Now on newsstands!luc-jf17-cover-l

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