Eggs Sardou Recipe

Inspired by Huey's

Time30m

Serves2

CREAMED SPINACH, ARTICHOKE HEARTS, TOASTED ENGLISH MUFFIN, POACHED EGGs, HOLLANDAISE

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Ingredients

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1
Prepare Creamed Spinach
In a large skillet, sauté the fresh spinach over medium heat until wilted. Add in the artichoke hearts and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
2
Toast English Muffins
Split the English muffins in half and toast them until golden brown.
3
Poach Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water one at a time. Poach for about 3-4 minutes until the whites are set but the yolks are runny.
4
Make Hollandaise Sauce
In a saucepan, melt the butter and let it cool slightly. In a separate bowl, whisk together the egg yolks, lemon juice, and salt. Gradually mix in the melted butter while whisking continuously until thickened. Add a pinch of cayenne pepper.
5
Assemble Eggs Sardou
On each toasted muffin half, spoon some creamed spinach and artichoke mixture. Top with a poached egg and drizzle with hollandaise sauce. Serve immediately.