Eggs Sardou is a

Louisiana Louisiana , group=pronunciation (French: ''La Louisiane'') is a state in the Deep South and South Central regions of the United States. It is the 20th-smallest by area and the 25th most populous of the 50 U.S. states. Louisiana is borde ...

Creole cuisine Creole cuisine (French: ; Portuguese: ; Spanish: ) is a cuisine style born in colonial times, from the fusion between European, African and pre-Columbian American traditions. ''Creole'' is a term that refers to those of European origin who ...

dish made with

poached egg A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as ...

artichoke The globe artichoke ('' Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green artich ...

bottoms, creamed spinach and

Hollandaise sauce Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well kn ...

. It is on the menu of many Creole restaurants in

New Orleans New Orleans ( , ,New Orleans

, including Antoine's, where eggs Sardou was invented, and at

Brennan's Brennan's is a Creole restaurant in the French Quarter of New Orleans, Louisiana. History Brennan's was founded in 1946 by Owen Brennan, an Irish-American restaurateur and New Orleans native. It was originally called the Vieux Carré restauran ...

. Eggs Sardou is named for

Victorien Sardou Victorien Sardou ( , ; 5 September 18318 November 1908) was a French dramatist. He is best remembered today for his development, along with Eugène Scribe, of the well-made play. He also wrote several plays that were made into popular 19th-centur ...

, a famous French dramatist of the

19th 19 (nineteen) is the natural number following 18 and preceding 20. It is a prime number. Mathematics 19 is the eighth prime number, and forms a sexy prime with 13, a twin prime with 17, and a cousin prime with 23. It is the third full re ...

century, who was a guest in New Orleans when the dish was invented.

Preparation

Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of

Tabasco sauce Tabasco is an American brand of hot sauce made from vinegar, tabasco peppers ('' Capsicum frutescens'' var. ''tabasco''), and salt. It is produced by McIlhenny Company of Avery Island in south Louisiana, having been created over 150 years ago ...

is added, and pre-cut artichoke bottoms are warmed in a 175°F oven for five to ten minutes. The eggs Sardou are assembled by placing spoonfuls of the warm creamed spinach on a warmed plate. The artichoke bottoms are placed on top of the creamed spinach and the poached eggs are set inside the artichoke bottoms. The assembly is then covered in the Hollandaise sauce.Eggs Sardou
/ref> Some cooks omit nutmeg and cloves from the bechamel sauce when using it to cream spinach for eggs Sardou. Eggs Sardou can also be served with

truffle A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including '' Geopora'', '' Pe ...

ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term "ham ...

and

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

Serving

Eggs Sardou should be served at once, while the spinach, artichokes, poached eggs and Hollandaise sauce are still warm. For this reason, a warmed plate or bowl is recommended in most recipes. The garnish, if any, should be something of a color that contrasts well with the yellow Hollandaise sauce that tops the dish. This may be anything from crumbled bacon or a small dice of

to a simple sprinkle of paprika. If served as an appetizer course, no side dishes are needed. If served at brunch, or as an entree, the side dishes should be such that they do not overpower the muted, carefully blended flavors of the eggs, spinach, and sauce. If wine is to be served, it should be white, preferably a slightly sweet white wine.

References

{{Reflist

External links

Emeril Lagassee's version, which is close to the Antoine's originalA recipe and history of Eggs Sardou
Louisiana Creole cuisine Egg dishes

Preparation

Serving

See also

References

External links