Eggs Sardou
Cuisine: Creole
Serves: 4
  • For the spinach:
  • 2 tablespoons butter
  • 2 tablespoons shallot or onion, finely diced
  • 2 tablespoons flour
  • ½ tsp. salt
  • pinch of cayenne pepper
  • ½ cup chicken broth
  • 1 tablespoon sour cream (or cream cheese)
  • 1 10 oz. bag of spinach (or equivalent fresh)
  • For the eggs:
  • 8 large eggs
  • 1 medium sized pot of boiling water
  • 2 tablespoons white vinegar
  • 1 tsp. salt
  • For the artichokes:
  • 8 artichoke bottoms (or hearts)
  • Butter
  • For the Hollandaise:
  • ⅓ cup butter
  • 2 large egg yolks
  • 1 tablespoon lemon juice
  • pinch of salt
  • pinch of cayenne pepper
  1. For the spinach:
  2. Melt the butter in a sauce pan and add the diced onion. Cook for a couple of minutes then add flour mixing until it is smooth.
  3. Add salt and cayenne then slowly add the chicken broth a little at a time stirring constantly, then add the sour cream.
  4. Finally stir in the chopped spinach. If you are using frozen spinach in a bag thaw it completely and squeeze out the excess water. And keep squeezing until there isn't any extra. If you don't do this the spinach base will be watery.
  5. Cover & let cook on a very low heat while you are preparing the eggs & hollandaise sauce.
  6. For the eggs:
  7. Bring a pot of water to medium high heat & add the vinegar & salt.
  8. Break the egg into a small custard cup and gently tip it into the water. Depending on the size of the pot you can do two or three at the same time. For soft runny yolks cook for about 3 minutes - longer if you prefer hard boiled.
  9. Remove with a slotted spoon and set aside until all are done.
  10. For the artichokes:
  11. Saute the artichokes in butter until warmed through. Another option is to dip in egg and roll in bread crumbs & fry in the butter.
  12. For the Hollandaise:
  13. Melt the butter over a low heat and let it cool a bit.
  14. Put the yolks, lemon juice, salt & cayenne into a blender and pulse once or twice.
  15. Turn the blender on and slowly add the lukewarm butter until the sauce emulsifies. This happens quickly so don't overblend.
Recipe by The FrangloSaxon Cooks at