Oyster Sardou Benedict Recipe

Directions

1. 1

   Prepare the Creamed Spinach

   In a skillet over medium heat, sauté minced garlic in a tablespoon of butter until fragrant. Add spinach and cook until wilted. Stir in chopped artichoke hearts, and season with salt and black pepper. Cook for an additional 5 minutes, then set aside.

2. 2

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and black pepper over a pot of simmering water (double boiler method). Gradually whisk in melted butter until the sauce is thickened and creamy. Remove from heat and set aside.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack eggs into individual cups and gently slide them into the water. Poach for 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and set on paper towels.

4. 4

   Fry the Oysters

   Heat oil in a frying pan over medium-high heat. Dredge oysters in flour, then fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

5. 5

   Assemble the Benedict

   Toast the English muffins and place half on each plate. Spread a generous layer of creamed spinach on top, followed by two poached eggs. Drizzle with hollandaise sauce, add fried oysters, and finish with a dollop of Cajun caviar.