Top-ranked recipe named "Eggs Sardou"
Try this Eggs Sardou recipe, or contribute your own. "Artichokes" and "Emeril" are two tags used to describe Eggs Sardou.
In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Stir in the flour and mix well. Cook for 1 minute. Whisk in the milk and cream slowly and bring the sauce to a boil. Reduce the heat to a simmer and cook until the sauce coats the back of a spoon, about 3 minutes. Stir in the spinach and season with salt and pepper. Continue to simmer for 1 minute. Remove from the heat and keep warm. In another saute pan, over medium heat, melt the remaining butter. Add the artichoke bottoms to the pan and saute for 2 minutes. (Just the heat the artichokes through.) Season the artichokes with salt and pepper. Cover the pan with a lid and remove from the heat. Bring a pot of salted water to a boil. Add the vinegar to the water. Crack each egg into a small cup. Carefully slide one egg into the water. When the water has come back to a slight boil, slide in another egg. Continue the process until all the eggs are in the water. Reduce the heat to a simmer and cook until the eggs are set, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper. To assemble, spoon the creamed spinach in the center of each artichoke bottom. Place the filled artichokes on a platter. Lay the poached eggs directly on top of the creamed spinach. Drizzle the hollandaise over the poached egg. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 01-16-1998 Recipe by: Emeril Lagasse
Luluwalrus 2 years agoSee my deal is that i cant eat artichokes so i didnt like this dish but im sure someone will like my aunt
sgrishka 6 years agoThis wonderful adaptation of the classic French-Creole favorite was more of a cross between Eggs Sardou and Eggs Florentine. It consisted of poached eggs, seated atop creamed spinach, both resting in an artichoke bottom, all drizzled with hollandaise sauce. This great dish was actually fairly easy to prepare, had lots of both flavor and character, and would make an elegant addition to any breakfast, brunch, or special dinner. When preparing, be sure to use fresh eggs, and do not overcook them...for my taste, the eggs are done when the whites are no longer transparent, and the yolks are still runny. While I did use fresh artichokes, I believe good quality canned artichoke bottoms would work just fine with less effort and cost. For garnish, I skipped the parsley and sprinkled the dish with a mix of paprika and a little cayenne pepper.