A single serving of this New Orleans classic is a light and savory appetizer, but when the portion is doubled, there’s enough eggs sardou for a filling main course.
Eggs Sardou
Makes 7 servings
Ingredients
- 7 tablespoons water
- 8 large eggs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 14 canned whole artichoke hearts, drained and halved (about 2 [14-ounce] cans)
- Creamed Spinach (recipe follows)
- Hollandaise Sauce (recipe follows)
- 21 large fresh shrimp, boiled, peeled, and deveined (tails on)
- Garnish: ground black pepper
- Biscuits and hot sauce, to serve
Instructions
- Preheat oven to 350°.
- Place 1 tablespoon water into each well of a cast-iron 7-well mini cake pan. Carefully crack 1 egg into each well. Sprinkle eggs evenly with salt and pepper.
- Bake until egg whites are set but yolks are still runny, 10 to 12 minutes. Let stand 1 to 2 minutes. Run a thin knife around outside edge of each egg and then remove with a slotted spoon. Place on paper towels, gently patting dry.
- To assemble, place 4 artichoke heart halves on each of 7 serving plates. Top each with about ⅓ cup Creamed Spinach and 1 prepared egg. Finish each with Hollandaise Sauce and top with 3 shrimp. Garnish with pepper, if desired. Serve immediately with biscuits and hot sauce.
Creamed Spinach
Makes about 2½ cups
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons minced onion
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 1½ cups heavy whipping cream, room temperature
- 8 ounces fresh baby spinach
- ¾ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground black pepper
Instructions
- In a large cast-iron skillet, melt butter over medium heat. Add onion and garlic; cook until tender, about 5 minutes. Slowly whisk in flour; cook, whisking constantly, for 1 minute. Add cream, and whisk until creamy and beginning to thicken, 2 to 3 minutes. Working in batches, slowly add spinach, letting it wilt before adding more. Stir in salt, nutmeg, and pepper.
Eggs Sardou
Makes about 2¼ cups
Ingredients
- 6 egg yolks
- 3 tablespoons fresh lemon juice
- 1½ cups unsalted butter, melted
- 1 teaspoon kosher salt
- Pinch ground red pepper
Instructions
- In the top of a double boiler over medium-low heat, whisk together egg yolks and lemon juice. Over simmering water, gradually whisk in melted butter, pouring in a slow and steady stream and whisking until smooth. Add salt and red pepper; cook, whisking constantly, until thickened and an instant-read thermometer registers 160°. Serve immediately or keep warm until serving.
