Eggs Sardou Recipe

Wilt spinach

Rinse spinach well and drain. In a large skillet over medium heat, melt 2 tablespoons butter. Add minced garlic and cook 20–30 seconds until fragrant. Add packed spinach in batches, tossing until wilted. When all spinach is wilted, add salt, black pepper and lemon juice. Cook 1 more minute, then transfer to a fine mesh sieve or colander and press gently to remove excess moisture. Chop the spinach coarsely and set aside; keep warm.

Prepare potatoes

After shredding potatoes, place them in a clean kitchen towel and squeeze out as much liquid as possible. Transfer dried shredded potato to a medium bowl and mix in diced onion, smoked paprika, garlic powder, salt and black pepper.

Cook

Heat a large nonstick skillet over medium-high heat and add olive oil and 1 tablespoon butter. When shimmering, add the shredded potato mixture and press into a flat layer. Cook without stirring for 4–5 minutes until bottom is deeply browned. Flip in sections (or turn with a plate) and cook other side 4–5 minutes until blackened/browned and crisp. Transfer to a warm plate and keep in a low oven (around 200°F / 95°C) while finishing the dish. Sprinkle grated cheese over the top if desired.

Poach eggs

Bring a wide shallow pot of water to a gentle simmer (not a rolling boil). Add 1 teaspoon white vinegar and 1/2 teaspoon salt. Stir to create a gentle whirlpool, then carefully slip in one egg at a time. Poach eggs 3½–4 minutes for firm whites and runny yolks. Use a slotted spoon to lift eggs and drain on paper towels. Keep warm in a shallow bowl of warm water if not serving immediately.

Make hollandaise (double boiler method)

Set a heatproof bowl over (but not touching) a simmering pot of water. In the bowl whisk 3 egg yolks with 1½ tablespoons lemon juice until slightly thickened. Whisk continuously while slowly adding the 6 tablespoons melted hot butter in a thin stream until sauce is thick and glossy. Remove from heat and whisk in Cajun/Creole seasoning, cayenne and 1/4 teaspoon salt. If sauce is too thick, whisk in up to 1 teaspoon hot water to reach desired consistency. Keep warm but do not let it get too hot or the sauce will separate.

Place one generous spoonful of the wilted chopped spinach on each warmed plate (two servings means two plates). Top each spinach mound with a poached egg (two eggs per plate if you want total of 4 eggs divided; adjust if you prefer 2 eggs per plate).

Ladle warm Creole hollandaise over the eggs and spinach, covering the yolks lightly. Arrange a portion of blackened browns alongside each serving. Sprinkle grated pecorino/Parmesan and chopped chives over the hollandaise and potatoes. Serve immediately.