Sardou Style Eggs Recipes

SARDOU-STYLE EGGS

Steps:

• Preheat oven to 450 degrees. Melt butter in a skillet over medium heat. Saute onion until soft, 7 to 8 minutes. Add collards and wine; cook, stirring occasionally, until collards are tender, 8 to 10 minutes. Add cream, and reduce heat. Simmer until thickened, about 3 minutes. Season with salt and pepper; keep warm.
• Toss artichokes with lemon juice and oil, and roast on a baking sheet until just beginning to brown, 7 to 9 minutes.
• Poach eggs in 2 inches of gently simmering water until whites are just set and yolks are still runny, 3 to 4 minutes. Remove with a slotted spoon, and blot with a paper towel.
• Divide artichokes among 6 plates. Top with creamed collards and eggs. Sprinkle with cayenne pepper.

EGGS SARDOU

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.

EGGS SARDOU

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.

EGGS SARDOU

Steps:

• Combine vinegar and peppercorns; reduce in a small saucepan until almost all of the liquid has evaporated. Add the water to the reduction; blend and strain.
• Add the water and reduction to the egg yolks in a large metal bowl over simmering water. Do not allow the bowl to touch the water. Whip the egg yolks with a wire whisk, over the simmering water, until the yolks form ribbons. Gradually add the clarified butter, whipping constantly. Add the lemon juice and cayenne, and adjust the seasonings to taste with salt and pepper. If necessary, place the bowl in a pan of warm (not hot) water until served. When ready to use the sauce, beat evenly with wire whisk for 30 seconds until smooth.
• Keep the sauce warm in a bain marie (warm water bath) or a Thermos. Do hot hold for more than 90 minutes; if you need to hold the sauce longer, discard the old one after 90 minutes and make more.
• In a heavy saucepan melt the butter over low hear; do not brown. Add the flour gradually, stirring constantly to keep the mixture smooth. Do not allow the flour to cook. Once all the flour is blended in, gradually pour in the milk, stirring constantly with a wire whisk to keep the sauce perfectly smooth. Move the whisk around in the pan as your stir to blend the sauce at the bottom and sides. Once all the milk has been added, add the bayleaf and cook over low heat until the sauce thickens, then remove from heat and stir in the Tabasco and salt. Blend thoroughly.
• Add the chopped spinach to the bechamel sauce and warm for a few minutes over low heat, stirring constantly. Mix in the salt and pepper, then set the pan in a 175F oven to keep warm until final assembly.
• Break each egg you want to poach into an individual small cup. In a saute pan bring about 1-1/2 inches of water with 1 teaspoon of vinegar to a simmer. With the water simmering, slice each egg into the water from the cup by lowering the cup almost to the surface of the water and tipping it. Cook each egg for about 2 to 2-1/2 minutes in the simmering water, spooning some of the water over the surface of the egg during cooking. When the egg is cooked, lift out of the water with a mesh or slotted spoon, letting water drain off for a few seconds.
• Put 1/2 cup warm creamed spinach on each warmed plate. Place 1 or 2 warm artichoke bottoms on the bed of spinach, then set 2 poached eggs on the artichoke bottoms. Cover each portion with 1/2 cup hollandaise sauce.