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Show ALL Forums  > Recipes and Cooking  > Eggs Sardou      Home login  
Joined: 2/6/2007
Msg: 1
Eggs SardouPage 1 of 1    
This is a more decadent, calorie laden, and sinful dish than Eggs Benedict... your arteries will not love you.

Although I am sure that others who will remain nameless will insist that it is not made this way, I got the recipe DIRECTLY from Antoine's in New Orleans, where it was created.

Prepare the creamed spinach ahead of time. Use fresh artichoke bottoms but make sure they're the best quality. Warm them up and set the pan in a 175F oven; do the same with the creamed spinach. Prepare the hollandaise sauce and set the container in warm water while you poach the eggs. Assemble on warmed plates.

3 cups creamed spinach (recipe below)
6 large (or 12 small) artichoke bottoms
12 poached eggs
3 cups Hollandaise sauce

Creamed spinach
2 cups fresh spinach, cooked, well-drained and finely chopped
1 cup New Orleans-style Bechamel sauce ( find a recipe for DIY... I had to.)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
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.

Poaching the eggs:
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.

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. Serves 6.
Joined: 2/9/2007
Msg: 2
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Eggs Sardou
Posted: 4/7/2007 10:30:25 AM
Can you UMMM, nevermind
Joined: 2/6/2007
Msg: 3
Eggs Sardou
Posted: 4/7/2007 11:35:36 AM
Well, livelife70...

One COULD, theoretically, make it with a coffee maker...

The burning question is, would you want to eat it if you did?
Joined: 2/9/2007
Msg: 4
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Eggs Sardou
Posted: 4/8/2007 3:03:54 PM
Your right, after rereading this I would need a pretty big coffee maker.
Joined: 11/8/2006
Msg: 5
Eggs Sardou
Posted: 10/24/2010 2:30:51 PM
Would you believe the original
Poster is actually making this for me tonight.

I'm sitting here watching him make it and putting on weight just smelling it.

Yup. I'm gonna need a nap.

Yup. Its very rich.

Edit: this was absolutely amazing.

Served on top of an English muffin with an anchovy. If you don't like anchovies then omit but truly
Amazing. I could eat this everyday but my ass would get huge.

A real good recipe.
Joined: 10/28/2007
Msg: 6
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Eggs Sardou
Posted: 10/29/2010 3:07:21 PM
Sounds like a perfect Sunday brunch dish.. so if you would care to share the OP, he could pop over here to Aus and dish it up in around 26 hours from now
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