Jul 14 2026
Restaurants›The Café›Eggs Sardou Recipe

Eggs Sardou Recipe

Inspired by The Café
Time30m
Serves1

Two poached eggs, toasted english muffin, creamed spinach, artichoke bottoms, hollandaise sauce, served with choice of breakfast side.

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Ingredients

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For the Poached Eggs

For the Creamed Spinach

For the Hollandaise Sauce

For Assembly

Method

For the Poached Eggs

  1. 1

    Prepare the Water

    In a medium saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of vinegar to the water.

  2. 2

    Poach the Eggs

    Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set aside.

For the Creamed Spinach

  1. 3

    Cook the Spinach

    In a large pan, melt 2 tablespoons of butter over medium heat. Add the fresh spinach and cook until wilted, about 3 minutes.

  2. 4

    Make the Roux

    Sprinkle 2 tablespoons of all-purpose flour over the cooked spinach and stir for 1 minute to cook the flour.

  3. 5

    Add Milk and Seasonings

    Gradually whisk in 1 cup of milk. Add 0.5 tsp of salt, 0.25 tsp of black pepper, and 0.25 tsp of nutmeg. Cook until the mixture thickens, about 3-5 minutes.

For the Hollandaise Sauce

  1. 6

    Melt the Butter

    In a small saucepan, melt 1 cup of butter over low heat. Remove from heat and let cool slightly.

  2. 7

    Whisk the Egg Yolks

    In a bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale.

  3. 8

    Combine and Whisk

    Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thickened. Season with 0.25 tsp of salt and 0.1 tsp of cayenne pepper.

For Assembly

  1. 9

    Toast the English Muffin

    Split 1 English muffin and toast until golden brown.

  2. 10

    Assemble the Dish

    On each half of the toasted English muffin, place 1 artichoke bottom, followed by a generous spoonful of creamed spinach, and top with 1 poached egg. Drizzle with hollandaise sauce.

  3. 11

    Serve

    Serve immediately with your choice of breakfast side.

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