Eggs Sardou Recipe

Eggs Sardou Directions

1. 1

   Prepare the Spinach

   In a medium saucepan, bring water to a boil. Add the spinach and cook for about 2-3 minutes until wilted. Drain and set aside.

2. 2

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, salt, and a pinch of black pepper. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add melted butter while whisking until the sauce is smooth. Remove from heat and keep warm.

3. 3

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Crack an egg into a small bowl and gently slide it into the water. Poach the egg for about 3-4 minutes or until the whites are set but the yolk remains runny. Repeat with the remaining eggs.

4. 4

   Assemble the Dish

   On each artichoke bottom, layer a portion of the cooked spinach, followed by a poached egg. Spoon the hollandaise sauce generously over the top. Sprinkle with paprika, and black pepper to taste.