New Orleans Style Eggs Sardou Recipe: Poached Eggs with Artichoke Hearts, Spinach, and Hollandaise Sauce

Authentic New Orleans Eggs Sardou Recipe: Poached Eggs with Spinach, Artichoke Hearts, and Creamy Hollandaise Sauce

Indulge in the rich flavors of New Orleans with this luxurious Eggs Sardou recipe. A perfect blend of creamy spinach, tender artichoke hearts, perfectly poached eggs, and velvety Hollandaise sauce, this dish is sure to impress at your next brunch gathering. Originating from the French Quarter in the 19th century, Eggs Sardou remains a beloved hangover cure and a delicious way to start your day.

While the classic recipe might seem daunting, our streamlined approach makes it accessible for home cooks of all skill levels. We’ve simplified the process without compromising on flavor, ensuring you can create this restaurant-quality dish in your own kitchen.

Why You’ll Love This Recipe:

  • Our step-by-step instructions guide you through creating perfectly creamed spinach, poached eggs, and Hollandaise sauce.
  • We’ve optimized the cooking process, allowing you to prepare components simultaneously for maximum efficiency.
  • This recipe delivers a restaurant-quality brunch experience in the comfort of your own home.

Ingredients for Eggs Sardou

  • 3 tablespoons butter, divided
  • 1 clove garlic, finely chopped (about 1 teaspoon)
  • 1 small shallot, finely chopped (about 1/3 cup)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 10 ounces fresh spinach leaves (about 5 cups), roughly chopped
  • Dash hot sauce
  • Kosher salt and freshly ground black pepper
  • 8 whole canned artichoke bottoms (from one 14-ounce can)
  • 8 eggs
  • 1 recipe foolproof 2-minute hollandaise (seasoned with a dash of hot sauce)

Step-by-Step Instructions

  1. Create the creamed spinach base: Melt 2 tablespoons butter in a saucepan over medium heat. Sauté garlic and shallots until softened, about 3 minutes. Sprinkle in flour and cook until lightly toasted, about 4 minutes. Gradually whisk in milk until smooth. Simmer until thickened, about 5 minutes. Add spinach and stir until wilted. Let the mixture simmer over low heat, stirring occasionally, until creamy and thick, 15-20 minutes. Season with hot sauce, salt, and pepper to taste. Keep warm.
  2. Prepare the artichoke hearts: While the spinach simmers, melt the remaining tablespoon of butter in a small skillet over medium heat. Gently warm the artichoke bottoms, about 5 minutes. Season with salt and pepper and set aside.
  3. Poach the eggs: Follow our foolproof method to poach eggs until the whites are set but the yolks remain runny. You can hold the poached eggs in warm water until ready to serve.
  4. Assemble the dish: Divide the creamed spinach among 4 plates. Top each portion with 2 warmed artichoke bottoms. Carefully place a poached egg in each artichoke. Drizzle with Hollandaise sauce and serve immediately.
Nutrition Facts (per serving)
511 Calories
39g Fat
21g Carbs
22g Protein
Detailed Nutrition Facts
Servings: 4
Amount per serving
Calories 511
% Daily Value*
Total Fat 39g 50%
Saturated Fat 21g 105%
Cholesterol 537mg 179%
Sodium 1166mg 51%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 22g
Vitamin C 15mg 77%
Calcium 296mg 23%
Iron 5mg 30%
Potassium 828mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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