- Eggs Sardou
Eggs Sardou is a
Louisiana Creole cuisine dish made withpoached eggs ,artichoke bottoms, creamedspinach andHollandaise sauce . It is on the menu of many Creole restaurants inNew Orleans , includingAntoine's , where Eggs Sardou was invented, andBrennan's . Eggs Sardou is named forVictorien Sardou , a famous French dramatist of the 1800s, who was a guest in New Orleans when the dish was invented.Preparation
Cooked fresh spinach is creamed with a
Bechamel sauce . A drop or two ofTabasco sauce is added. The artichoke bottoms are warmed in a 175-degree oven for five to ten minutes. The Eggs Sardou are assembled by placing spoonfuls of the warm creamed spinach on a warmed plate. The artichoke bottoms are placed on top of the creamed spinach and the poached eggs are set inside the artichoke bottoms. The assembly is then covered in the Hollandaise sauce. [ [http://www.gumbopages.com/food/breakfast/eggs-sardou.html Eggs Sardou ] ] [ [http://www.nolacuisine.com/2006/03/12/eggs-sardou-recipe/ Nola Cuisine » Eggs Sardou Recipe ] ] Some cooks omit nutmeg and cloves from the Bechamel sauce when using it to cream spinach for Eggs Sardou.The Eggs Sardou served at Antoine's Restaurant includetruffles ,ham andanchovies . Other restaurants typically omit one or more of these three ingredients.erving
Eggs Sardou should be served at once, while the spinach, artichokes, poached eggs and Hollandaise sauce are still warm. For this reason, a warmed plate or bowl is recommended in most recipes. The garnish, if any, should be something of a color that contrasts well with the yellow Hollandaise sauce that tops the Eggs Sardou. This may be anything from crumbled
bacon or a small dice ofham to a simple sprinkle ofpaprika . If Eggs Sardou are served as an appetizer course, no side dishes are needed. If it is served at brunch, or as an entree, the side dishes should be such that they do not overpower the muted, carefully blended flavors of the eggs, spinach and sauce. If wine is to be served, it should be white, preferably a slightly sweet white wine.ee also
Eggs Benedict References
External links
* [http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26719,00.html Emeril Lagassee's version, which is close to the Antoine's original]
* [http://www.bellaonline.com/articles/art13280.asp A recipe and history of Eggs Sardou]
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