Eggs Sardou—For Artichoke Lovers and No Bread to Boot!

Name: Eggs Sardou—For Artichoke Lovers and No Bread to Boot!
Yield: serves 2 or 4
Ingredients: 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

January 24, 2012

Cooks' Note

No bread in this one, since the eggs are served atop artichoke bottoms. Fresh artichoke can be quite tender, but since it takes up to 45 minutes to steam and prepare, canned bottoms are suggested. (Use canned artichoke hearts if canned artichoke bottoms are not readily available in your area.) A rich New Orleans invention, this dish is usually served with creamed spinach and hollandaise sauce. If you prefer a slightly less filling rendition, omit the hollandaise.

Recipe notes

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