Eggs Sardou Recipe

Prepare spinach

Rinse the baby spinach thoroughly and remove any tough stems. In a large sauté pan over medium heat, melt 2 tbsp unsalted butter. Add the minced shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Wilt the spinach in batches, adding handfuls and stirring until each batch is just wilted. Continue until all spinach is wilted and reduced in volume (about 4–6 minutes total).

Pour in 1 cup heavy cream and bring to a gentle simmer. Add 2 tbsp cream cheese and stir until incorporated. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp freshly grated nutmeg. Reduce heat to low and simmer until mixture thickens slightly, about 3–4 minutes. Taste and adjust seasoning. Keep warm and cover until assembly.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

Arrange 6 artichoke bottoms cut side up on the prepared sheet. Brush each lightly with 2 tbsp melted butter. Place a slice of tasso ham over or wrapped around each artichoke bottom (if slices are large, fold to fit).

Bake the artichoke bottoms with tasso for 8–10 minutes until warmed through and edges just beginning to crisp. If using marinated artichokes, 6–8 minutes is sufficient. Remove from oven and keep warm.

If using fresh black truffle, shave thinly with a truffle slicer or very sharp knife. Reserve truffle slices for garnish. If using truffle oil, plan to finish each plate with a light drizzle (about 1/4 tsp per serving).

Fill a wide saucepan with 2 liters of water and bring to a gentle simmer (not a rolling boil). Add 2 tbsp white vinegar and 1 tsp kosher salt. Reduce heat so the surface shows small bubbles; maintain a gentle simmer.

Poach eggs

Crack each egg into a small ramekin or cup. Create a gentle whirlpool with a spoon in the simmering water (optional) and slip one egg at a time into the water. Poach eggs for 3–3.5 minutes for a set white and runny yolk, or 4 minutes for slightly firmer yolks. Work in batches if necessary so eggs have room. Remove eggs with a slotted spoon and drain briefly on a paper towel-lined plate. Keep warm by placing in a bowl of warm water if cooking ahead (no more than 10 minutes).

Taste one poached egg and season lightly with a pinch of salt and pepper if desired.

Clarify or melt 10 tbsp unsalted butter and keep it hot but not smoking. Separate 3 large eggs and reserve the yolks.

Set up a double boiler: a heatproof bowl resting over (not touching) a pot of simmering water. Whisk the 3 egg yolks vigorously with 1 tbsp lemon juice and 1/2 tsp Dijon (if using) until pale and slightly thickened, about 1–2 minutes. The bowl should feel warm but not too hot to touch.

Very slowly drizzle the hot clarified butter into the yolks while continuously whisking. Start drop by drop until the sauce begins to thicken, then you can stream the butter in a thin steady flow. If the sauce gets too thick, whisk in a teaspoon or two of warm water to loosen. Continue until all butter is incorporated and the hollandaise is smooth and emulsified.

Season with 1/2 tsp salt, 1/8 tsp cayenne, and additional lemon juice to taste. Keep the hollandaise warm by placing the bowl in warm water (off direct heat) until ready to serve. If the sauce separates, whisk in a warm teaspoon of water to bring it back together.

Place a warmed artichoke bottom (with tasso) at the center of each plate. Spoon about 2 to 3 tablespoons of creamed spinach into each artichoke bottom, creating a slight nest for the egg.

Gently place one poached egg on top of the creamed spinach in each artichoke bottom.

Ladle warm hollandaise over each poached egg, covering the top and letting a little run down the sides (about 2–3 tablespoons per serving).

Thinly shave or drizzle truffle over each finished portion. Sprinkle snipped chives on top for color. If desired, add a light crack of black pepper and a tiny pinch of flaked sea salt.

Serve immediately while hollandaise and eggs are warm.