Clay's Kitchen : Egg Recipes

Egg Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Eggs Sardou

Recipe from: Emeril Lagasse
Servings: 4

6 tablespoons butter
2 tablespoons flour
½ cup milk
½ cup heavy cream
1½ pound fresh spinach, finely chopped
salt, to taste
freshly-ground white pepper
8 large fresh artichoke bottoms
1 teaspoon vinegar
8 eggs
2 cups warm Hollandaise sauce
1 tablespoon chopped parsley

In a large sauté pan, over medium heat, melt 2 tablespoons of the butter. Stir in the flour and mix well. Cook for 1 minute. Whisk in the milk and cream slowly and bring the sauce to a boil. Reduce the heat to a simmer and cook until the sauce coats the back of a spoon, about 3 minutes. Stir in the spinach and season with salt and pepper. Continue to simmer for 1 minute. Remove from the heat and keep warm. In another sauté pan, over medium heat, melt the remaining butter. Add the artichoke bottoms to the pan and sauté for 2 minutes. (Just the heat the artichokes through.) Season the artichokes with salt and pepper. Cover the pan with a lid and remove from the heat. Bring a pot of salted water to a boil. Add the vinegar to the water. Crack each egg into a small cup. Carefully slide one egg into the water. When the water has come back to a slight boil, slide in another egg. Continue the process until all the eggs are in the water. Reduce the heat to a simmer and cook until the eggs are set, about 2 to 2 ½ minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper. To assemble, spoon the creamed spinach in the center of each artichoke bottom. Place the filled artichokes on a platter. Lay the poached eggs directly on top of the creamed spinach. Drizzle the hollandaise over the poached egg. Garnish with parsley

Search for Recipes, Search using Google, or Return to Cookbook Index