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Eggs Sardou

Eggs Sardou is a Creole egg dish created at Antoine’s Restaurant in New Orleans during the 19th century. It was named for French playwright Victorien Sardou, who was a guest in the city when the recipe was invented. Eggs Sardou is made with artichoke bottoms set over creamed spinach and topped with poached eggs and hollandaise sauce. It is commonly served with garnishes such as truffles, ham, and anchovies.    

Recipe Servings: 4

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Gluten Free
Dairy Free


Hollandaise Sauce:
Creamed Spinach:
Poached Eggs:
  • 2 Tbsp cooked ham, minced (optional)
  • 2 Tbsp black truffles, minced (optional)
  • 2 Tbsp fresh parsley, minced (optional)


    For Artichokes:
  1. Bring a large pot of water to a boil, add artichokes, and cook about 3 minutes or until tender. Set aside.
  2. For Hollandaise Sauce:
  3. Combine red wine vinegar, cayenne pepper, and egg yolks in a medium metal bowl and set the bowl over a pot of simmering water, whisking until smooth.
  4. Drizzle the melted butter slowly into the mixture while whisking until sauce thickens.
  5. Stir in lemon juice and 1 teaspoon of water.
  6. Season the hollandaise sauce with salt and ground black pepper to taste. Keep warm until ready to use.
  7. For Creamed Spinach:
  8. Melt butter in a medium-size saucepan set over medium heat.
  9. Add onion and garlic, cooking about 5 minutes or until tender.
  10. Whisk in flour slowly, reducing heat if necessary. The flour should not be browned.
  11. Whisk in milk until creamy and beginning to thicken.
  12. Stir in spinach and cook for 3–4 minutes until thickened.
  13. Stir in pepper, salt, and nutmeg.
  14. Remove mixture from heat, taste, and adjust seasonings if necessary. Cover to keep warm until needed.
  15. For Poached Eggs:
  16. Combine water and white vinegar in a wide nonstick skillet and bring it to a simmer.
  17. Break the eggs gently into the barely simmering water, spacing them apart so the whites do not touch.
  18. Cook for about 2½–3 minutes or until the whites are set and the yolks remain runny.
  19. Use a slotted spoon to remove eggs, being careful not to break any yolks.
  20. For Assembly:
  21. Divide the spinach equally among four serving plates, spooning the mixture into the center of the dishes.
  22. Drain the artichokes and place two in the center of each of the four serving plates on top of the spinach.
  23. Place a poached egg on top of each artichoke.
  24. Pour hollandaise sauce evenly over each set of artichokes.
  25. Sprinkle the artichokes with ham, truffles, and parsley, if using. Serve immediately.

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