Chef Bren Boyds San Francisco Style Eggs Sardou Recipes

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EGGS SARDOU



Eggs Sardou image

Brennan's signature breakfasts include all sorts of rich egg dishes. Eggs Sardou combines poached eggs with creamed spinach and artichoke bottoms. The dish is silky, a wonderful combination of simple ingredients.

Provided by Great Chefs

Number Of Ingredients 18

Unsalted Butter
White Onions
Spinach
Flour
Milk
Salt
Freshly ground black pepper
Grated Nutmeg
Egg Yolks
Lemon Juice
Salt
Cayenne Pepper
Unsalted Butter
Hawaiian or kosher salt and freshly ground pepper to taste
Water
White Vinegar
Eggs
Artichoke Bottoms

Steps:

  • To prepare the creamed spinach: Melt the butter over low heat in a heavy saucepan. Add the chopped onion and cook just until softened. Stir in the chopped spinach and simmer until hot, about 10 minutes. Add the flour gradually to the spinach, stirring constantly. Add the milk, still stirring constantly, and cook until slightly thickened and hot. Season with salt, pepper, and nutmeg and cook another 3 minutes. Set aside; keep warm. To prepare the Hollandaise Sauce: Put the egg yolks, lemon juice, salt, and cayenne in the top of a double boiler over simmering water. Beat the mixture with a whisk until the eggs begin to thicken. Remove from the hat and slowly whisk in the melted butter, whisking constantly until the sauce reaches a thick consistency. Adjust seasonings. Keep warm over tepid water or in an insulated container. To poach the eggs: Bring the water and vinegar to a boil in a large saute pan. Adjust the heat to keep the water at a simmer. Crack the eggs into the water. Cook until the whites are firm, about 2 minutes. Lift the poached eggs out of the water with a slotted spoon. Place the eggs on a triple thickness of paper towels until ready to use. To assemble and serve: Divide the creamed spinach among warmed serving plates. Place an artichoke bottom on each. Top each artichoke bottom with two poached eggs. Ladle Hollandaise Sauce over the eggs to cover, drizzling a little sauce over the spinach.

EGGS SARDOU-FOR ARTICHOKE LOVERS AND NO BREAD TO BOOT!



Eggs Sardou-For Artichoke Lovers and No Bread to Boot! image

Yield serves 2 or 4

Number Of Ingredients 8

4 cups water
2 tablespoons white vinegar
4 large eggs
4 canned artichoke bottoms, drained (or 4 artichoke hearts, drained and halved)
1/2 tablespoon butter
One 10-ounce package frozen creamed spinach, cooked according to package directions
1/4 cup plus 2 tablespoons hollandaise sauce (see pages 317 and 318)
Salt and ground black pepper to taste

Steps:

  • Bring the water and vinegar to a simmer in a 2-quart saucepan. Crack each egg into a small bowl, slide into the water, and cook at a bare simmer for about 4 minutes, until the eggs are set. Meanwhile, combine the artichoke bottoms and butter in a small skillet and warm over medium-low heat. Reheat the creamed spinach, if necessary. Spoon creamed spinach into 4 mounds and top each with an artichoke bottom. Set a poached egg in each artichoke bottom. Drizzle hollandaise sauce over each egg. Add salt and pepper to taste and serve.

EGGS SARDOU



Eggs Sardou image

From The Commander's Palace New Orleans Cookbook. I found the intro to this recipe interesting. The French contribution to New Orleans' distinctive food culture is reflected in a lush egg dish, first served in Antoine's restaurant in 1908 at a dinner honoring visiting French playwright Victorien Sardou. This and other elaborate egg creations became the linchpins of the festive, multicourse New Orleans breakfast that is still served at Brennan's and other restaurants.

Provided by lazyme

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup milk
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 lbs fresh spinach, stems trimmed
2 tablespoons unsalted butter
2 green onions, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 egg yolks, room temperature
1 lemon, juiced
1 1/2 teaspoons Worcestershire sauce
1 pinch ground red pepper (to taste)
1 cup unsalted butter, melted
2 tablespoons dry white wine or 2 tablespoons dry vermouth
salt
8 cooked artichoke bottoms (fresh or canned)
8 poached eggs, see note

Steps:

  • For bechamel sauce, melt butter in small, heavy skillet over medium heat.
  • Whisk in flour.
  • Gradually whisk in milk; cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes.
  • Whisk in pepper sauce, salt and nutmeg.
  • Set aside.
  • Drop spinach into large saucepan of boiling water.
  • Cook until wilted and tender, about 2 minutes.
  • Rinse in ice water to stop cooking; drain until very dry, squeezing out extra water.
  • Set aside.
  • Melt 2 tablespoons butter in large skillet over medium-high heat.
  • Add green onions; cook, stirring often, 2 minutes.
  • Stir in spinach; cook 2 minutes.
  • Add bechamel sauce, salt and pepper; stir well.
  • Set aside and keep warm.
  • For hollandaise sauce, combine yolks, lemon juice, Worcestershire and red pepper in top of double boiler set over pan of simmering water.
  • Whisk egg mixture constantly until mixture thickens and becomes shiny, 3 to 4 minutes.
  • Slowly pour melted butter into egg mixture, whisking constantly.
  • Whisk in wine; salt to taste.
  • Divide spinach among four plates.
  • Top with 2 warm artichoke bottoms.
  • Top each artichoke with poached egg.
  • Ladle hollandaise sauce over; serve immediately.
  • Note:
  • To poach eggs, heat large skillet of water to simmer over low heat.
  • Add 1 teaspoon distilled white vinegar.
  • Crack eggs, one at a time, into measuring or custard cup.
  • Gently slide egg into water.
  • Cook until white is set, about 3 to 5 minutes.
  • Remove from water with slotted spoon.

Nutrition Facts : Calories 932.7, Fat 74.2, SaturatedFat 42.4, Cholesterol 697, Sodium 1074.1, Carbohydrate 44.3, Fiber 19.6, Sugar 4.9, Protein 32.7

EGGS SARDOU



Eggs Sardou image

Eggs Sardou is a creation of Antoine's, one of New Orleans' grand old-line restaurants, where it traditionally is composed of poached eggs nestled atop artichoke hearts and creamed spinach, and topped with Hollandaise Sauce. It makes a delicious appetizer, and when the portion size is doubled, makes a filling brunch dish.

Provided by Emeril Lagasse

Categories     main-dish

Time 55m

Yield 4 appetizer servings

Number Of Ingredients 29

1 tablespoon distilled white vinegar
Sauteed Spinach, recipe follows
Hollandaise Sauce, recipe follows
2 ounces prosciutto or Serrano ham, cut into thin chiffonade
Essence, recipe follows, for garnish
Chopped chives, garnish
1 tablespoon unsalted butter
4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
Salt and pepper
4 large eggs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Olive oil, for sauteing
1 pound fresh spinach, tough stems removed and washed well
1 teaspoon minced garlic
Salt and freshly ground pepper
3 egg yolks
2 teaspoons water
1/2 cup clarified butter, or 1 stick unsalted butter, melted
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
Pinch cayenne

Steps:

  • In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
  • Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
  • Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
  • Remove the eggs with a slotted spoon, and place on a large plate.
  • Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot.
  • In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.

CHEF BREN BOYD'S SAN FRANCISCO STYLE EGGS SARDOU



Chef Bren Boyd's San Francisco Style Eggs Sardou image

Number Of Ingredients 20

4 eggs
2 tablespoons butter
1 teaspoon chopped shallot
1 teaspoon chopped garlic
1/2 cup chopped cooked artichoke hearts
1 pound coarsely chopped spinach
salt to taste
black pepper to taste
dash nutmeg
1/2 cup heavy cream
3/4 cup flaked crab meat preferably Dungeness
1 to 1 3/4 pound Bread Bowl
HOLLANDAISE SAUCE
4 egg yolk
2 tablespoons fresh lemon juice
1 teaspoon water
pinch salt
pinch black pepper
dash Tabasco sauce
2 sticks (8 ounces) butter melted

Steps:

  • 1. To poach the eggs, bring a quart of water to boil in a large saucepan over high heat. Reduce the heat to low, then carefully crack the eggs into the water without breaking the yolks. Simmer gently (do not boil) about 5 minutes, or until the egg whites are opaque. Using a slotted spoon, transfer the cooked eggs to a warm plate, cover, and set aside. 2. While the eggs are cooking, melt the butter in a large skillet over medium-low heat. Add the shallots, garlic, and artichoke hearts, and sauté about 3 minutes, or until the shallots are soft and light brown. Add the spinach, salt, pepper, and nutmeg, continuing to sauté for 3 minutes, or until the spinach is wilted. Stirring occasionally, add the cream and continue to cook about 3 minutes, or until the liquid has thickened. 3. While the spinach mixture cooks, prepare the Hollandaise sauce. Combine the egg yolks, lemon juice, water, salt, pepper, and Tabasco sauce in the top half of a double boiler set over low heat. Whisk constantly until thick steam rises from the mixture, and the mixture begins to thicken. Slowly add the butter while stirring constantly. 4. Place the spinach mixture in the bottom of the bread bowl. Add the poached eggs, sprinkle with crabmeat, and top with the Hollandaise sauce. Serve hot.

Nutrition Facts : Nutritional Facts Serves

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