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 (Add to Shopping List) : 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 (Add to Shopping List) : 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.