Eggs Sardou: Difference between revisions
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[[Eggs Benedict]] |
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Revision as of 18:58, 30 August 2010
Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where Eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 1800s, 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 is added. The artichoke bottoms are warmed in a 175-degree 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.[1] [2] Some cooks omit nutmeg and cloves from the Bechamel sauce when using it to cream spinach for Eggs Sardou. The Eggs Sardou served at Antoine's Restaurant include truffles, ham and anchovies. Other restaurants typically omit one or more of these three ingredients.
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 Eggs Sardou. This may be anything from crumbled bacon or a small dice of ham to a simple sprinkle of paprika. If Eggs Sardou are served as an appetizer course, no side dishes are needed. If it is 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.