Eggs Sardou
 
this is one of new orleans' grand egg dishes, created, as were so many 
classic dishes, at antoine's restaurant. prepare the creamed spinach 
ahead of time. use fresh or frozen artichoke bottoms (fresh is always 
preferable), 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 cup  creamed spinach (recipe below)
6 large  (or 12 small) artichoke bottoms
12   poached eggs
3 cup  hollandaise sauce
 
  creamed spinach
2 cup  fresh spinach, cooked, well-drained and finely chopped
1 cup  new orleans-style bechamel sauce
1/2 tsp  freshly ground black pepper
1/4 tsp  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. 
 
final assembly of the eggs sardou 
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. 
 
source: http://www.gumbopages.com/food/breakfast/eggs-sardou.html 
 
-- 
(ID: 11227) Mirror: rec.food.recipes: Sat, Aug 16, 2003


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