Eggs Sardou

Name: Eggs Sardou
Total time: 15 min
Yield: 4 servings
Cuisine: creole
Ingredients: 2 cups hot creamed spinach (see recipe); 8 cooked artichoke bottoms (see how to prepare artichoke bottoms); 8 flat anchovy fillets; 8 poached eggs (see recipe); 8 tablespoons hollandaise sauce (see recipe); 8 tablespoons finely chopped cooked ham and/or 8 thin black truffle slices

By Craig Claiborne and Pierre Franey

Total Time: 15 minutes
Rating: 4(15)
Comments: Read comments

Featured in: FOOD; EGGS SARDOU

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Ingredients

Yield:4 servings

2cups hot creamed spinach (see recipe)
8cooked artichoke bottoms (see how to prepare artichoke bottoms)
8flat anchovy fillets
8poached eggs (see recipe)
8tablespoons hollandaise sauce (see recipe)
8tablespoons finely chopped cooked ham and/or 8 thin black truffle slices

Ingredient Substitution Guide

Preparation

Step 1
Put one-half cup of creamed spinach on each of four heated plates. Smooth it over. Place two artichoke bottoms evenly spaced on top of the spinach, cut side up.
Step 2
Arrange two flat anchovy fillets, crossed, on the artichoke bottoms. Place one poached egg in the center of each artichoke bottom. Spoon one tablespoon of hollandaise sauce over each egg.
Step 3
Quickly heat the ham in a skillet and garnish the top of each egg with one tablespoon of the chopped ham or one truffle slice.

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