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Recipe Name: | Eggs Sardou | Difficulty: | Intermediate |
Source: | Mango Junky via Nawlins ("NOLA") | Serving Size: | 6 |
Ethnicity: | French | Comments: | |
Base: | Other | "New Orleans invented the Brunch. Try this rich and classic egg dish with a Bloody Mary or Mimosa and forget about the rest of the day." | |
Course: | Entree | ||
Preparation Time: | 30-60 Minutes |
Ingredients: 1 Each(s) batch of creamed spinach 1 Each(s) can of artichoke bottoms 12 Each(s) poached eggs 12 Each(s) toasted english muffins 2 Cup(s) Hollandaise sauce 1 Each(s) dash of paprika |
Directions:
Top each muffin half with creamed spinach, artichoke bottom, poached egg, and Hollandaise sauce. Sprinkle with dash of paprika and serve with Bloody Mary or Mimosa as suggested! YUM! |
Hollandaise
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1 1/5 Cup(s) butter 1 1/2 Tablespoon(s) fresh lemon juice 3 Each(s) egg yolks 4 Tablespoon(s) boiling water 1 Each(s) dash of cayenne 1/4 Teaspoon(s) salt 1 1/5 Cup(s) butter 1 1/2 Tablespoon(s) fresh lemon juice 3 Each(s) egg yolks 4 Tablespoon(s) boiling water 1 Each(s) dash of cayenne 1/4 Teaspoon(s) salt |
Directions: Use a glass double boiler or a heat resistant glass bowl inside of a skillet, partially filled with water. Do not use an aluminum pot. Melt the butter slowly and keep warm. Heat the lemon juice. Place 3 egg yolks in th etop of the double boiler and beat with a wire whisk until they begin to thicken. Add 1 Tbs. boiling water. Beat until egg begins to thicken. Repeat until you have added 3 more Tbs. water. Beat in the warm lemon juice. Beat sauce well with whisk. Beat constantly while slowly adding the melted butter and 1/4 tsp. salt and dash of cayenne. Beat until the sauce is almost thick enough, then remove from heat because it will thicken after removing. If sauce should break up, beat in 1/2 Tbs. of cream (may be put into blender). |
Creamed Spinach
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2 Each(s) 10-oz. packages frozen spinach, chopped 5 Tablespoon(s) butter 1 Each(s) medium onion 4 Tablespoon(s) flour 2 Cup(s) milk 3 Each(s) egg yolks 1 Cup(s) cream 1/4 Cup(s) Parmesan cheese 1 Each(s) dash of salt 1 Each(s) dash of pepper 1 Each(s) dash of nutmeg 2 Each(s) 10-oz. packages frozen spinach, chopped 5 Tablespoon(s) butter 1 Each(s) medium onion 4 Tablespoon(s) flour 2 Cup(s) milk 3 Each(s) egg yolks 1 Cup(s) cream 1/4 Cup(s) Parmesan cheese 1 Each(s) dash of salt 1 Each(s) dash of pepper 1 Each(s) dash of nutmeg |
Directions: Saute the onion in 1 Tbs. of the butter until soft. Melt the additional butter and add the flour and cook over low heat for 3 minutes. Add the milk gradually, beating with a whisk to avoid lumps. Cook over low heat, stirring until smooth. Beat the egg yolks slightly with a fork. Add these to the white sauce beating constantly. Add the salt, pepper and nutmeg. Cook slowly for a few minutes until sauce thickens further. Add the cream, Parmesan cheese then the spinach. |