Eggs Sardou Recipe
Creamed spinach, Gulf shrimp, poached eggs, and hollandaise. Served with grits or potatoes and a buttermilk biscuit.
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Ingredients
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Eggs Sardou Ingredients
Method
Preparation Directions
- 1
Prepare the Creamed Spinach
In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add fresh spinach and cook until wilted. Stir in salt, pepper, and lemon juice. Remove from heat and set aside.
- 2
Cook the Shrimp
In the same skillet, add Gulf shrimp and cook until pink and opaque, about 3-4 minutes. Remove from heat and set aside.
- 3
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain.
- 4
- 5
Assemble the Dish
In a serving bowl, layer the creamed spinach, add the cooked shrimp, and top with poached eggs. Drizzle with hollandaise sauce. Serve with grits or potatoes and a buttermilk biscuit on the side.
