Eggs Sardou (Classic New Orleans Breakfast)

Eggs Sardou (Classic New Orleans Breakfast) ingredients

• 4 halves Canned artichoke bottoms, drained
• 1 tsp Olive oil
• to taste Salt and black pepper
• 2 tbsp Unsalted butter
• 1 small Shallot, finely minced
• 1 clove Garlic, minced
• 1 tbsp All-purpose flour
• 0.5 cup Heavy cream
• 8 oz Fresh spinach, chopped
• 0.25 tsp Nutmeg, freshly grated
• 0.25 tsp Salt
• 0.125 tsp Black pepper
• 3 large Egg yolks
• 1 tbsp Fresh lemon juice
• a pinch pinch Cayenne pepper
• 0.5 cup Unsalted butter, melted and hot
• 1 tsp Warm water (optional, for thinning)
• 0.125 tsp Salt
• 4 each Large eggs
• 1 tbsp White vinegar
• 1 tbsp Fresh chives, finely chopped

How to make Eggs Sardou (Classic New Orleans Breakfast)

1. Preheat your oven to 350°F (175°C). Lightly brush the 4 drained canned artichoke bottom halves with 1 teaspoon of olive oil and season with salt and black pepper. Place them on a baking sheet and bake for 10-15 minutes, until heated through and slightly golden. Set aside and keep warm.
2. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 1 finely minced small shallot and 1 minced garlic clove, cooking for 2-3 minutes until softened and fragrant, being careful not to brown the garlic.
3. Sprinkle 1 tablespoon of all-purpose flour over the shallots and garlic. Cook, stirring constantly, for 1 minute to create a light roux. Gradually whisk in 0.5 cup of heavy cream, stirring until the mixture is smooth and slightly thickened.
4. Add 8 ounces of chopped fresh spinach to the saucepan. Cook, stirring frequently, until the spinach wilts down completely, about 3-5 minutes. Stir in 0.25 teaspoon of freshly grated nutmeg, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper. Taste and adjust seasoning. Keep warm over very low heat.
5. Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Meanwhile, melt 0.5 cup of unsalted butter in a separate small saucepan or microwave until it is hot and fully liquid.
6. In a heatproof bowl that fits snugly over the simmering saucepan (creating a double boiler), whisk 3 large egg yolks, 1 tablespoon of fresh lemon juice, and a pinch of cayenne pepper vigorously until the mixture is pale yellow and slightly thickened, about 2-3 minutes. Ensure the bowl does not touch the simmering water.
7. Slowly drizzle the hot melted butter into the egg yolk mixture in a thin, steady stream while continuously whisking. Continue whisking until all the butter is incorporated and the sauce is thick and glossy. If the sauce becomes too thick, whisk in 1 teaspoon of warm water, a few drops at a time, until desired consistency is reached. Stir in 0.125 teaspoon of salt and taste, adjusting seasoning as needed. Keep warm off the heat, whisking occasionally.
8. While assembling the Hollandaise, fill another medium saucepan with about 3-4 inches of water and bring it to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water.
9. Crack each of the 4 large eggs into a small individual bowl. Create a gentle swirl in the simmering water and carefully slide one egg into the center. Repeat with the remaining eggs. Cook for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk. Use a slotted spoon to carefully remove the poached eggs and drain excess water.
10. Place 2 warmed artichoke bottom halves on each plate. Spoon a generous amount of creamed spinach into each artichoke bottom. Carefully place one poached egg on top of the spinach in each artichoke.
11. Drizzle a generous amount of warm Hollandaise sauce over each poached egg. Garnish with 1 tablespoon of finely chopped fresh chives before serving immediately.

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