Eggs Sardou Recipe
Poached eggs over artichoke bottoms and creamed baby spinach with Hollandaise Sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Spinach
In a skillet, melt butter over medium heat. Add the baby spinach and sauté for 2-3 minutes until wilted. Stir in heavy cream, salt, and pepper. Cook for an additional 2 minutes until slightly thickened. Set aside.
- 2
Poach the Eggs
In a large pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
