Eggs Sardou facts for kids
Eggs Sardou is a special breakfast or brunch dish from Louisiana. It is a famous part of Creole cuisine, which is popular in New Orleans. This tasty dish is made with poached eggs, soft artichoke bottoms, creamy spinach, and a rich, buttery Hollandaise sauce.
You can find Eggs Sardou on the menu of many well-known Creole restaurants in New Orleans. It was first created at a famous restaurant called Antoine's. Another popular place that serves it is Brennan's. The dish is named after Victorien Sardou, a famous French writer from the 1800s. He was visiting New Orleans when this unique dish was invented.
Contents
How to Make Eggs Sardou
Making Eggs Sardou involves a few simple steps. The goal is to combine all the warm ingredients just before serving.
Preparing the Ingredients
First, fresh spinach is cooked until soft. Then, it is mixed with a creamy white sauce called béchamel sauce. A tiny bit of Tabasco sauce is often added for a little kick.
Next, pre-cut artichoke bottoms are gently warmed. They are usually heated in an oven for a few minutes. This makes sure they are warm and ready for the other ingredients.
Assembling the Dish
To put the dish together, spoonfuls of the warm, creamy spinach are placed on a warm plate. This helps keep the whole dish hot. The warmed artichoke bottoms are then placed on top of the spinach.
Finally, the freshly poached eggs are carefully placed inside the artichoke bottoms. The entire dish is then covered generously with the smooth, yellow Hollandaise sauce. Some cooks might add other ingredients like truffles, ham, or even anchovies for extra flavor.
Serving Eggs Sardou
Eggs Sardou should be enjoyed right away. It tastes best when all the parts are still warm. This includes the spinach, artichokes, poached eggs, and Hollandaise sauce. That is why many recipes suggest using a warmed plate or bowl.
Garnishing Your Dish
For a nice touch, you can add a garnish. A good garnish will have a color that stands out against the yellow Hollandaise sauce. This could be something simple like crumbled bacon or small pieces of ham. A sprinkle of red paprika also adds a nice pop of color.
What to Serve With It
If you are having Eggs Sardou as a small first course, you usually do not need any side dishes. If it is part of a bigger brunch or a main meal, choose side dishes that are light. You want to make sure they do not overpower the delicate flavors of the eggs, spinach, and sauce.
If you want to serve wine with Eggs Sardou, a white wine is usually best. A slightly sweet white wine often pairs well with this rich and flavorful dish.
