Eggs Sardou

Jazz Brunch Eggs Sardou

This delicious Eggs Sardou with Creamed Spinach and Hollandaise Sauce features fresh shrimp.

Eggs Sardou
  • 8 cooked fresh artichoke hearts
  • 8 lemon slices
  • 2 teaspoons kosher salt, divided
  • 8 tablespoons water
  • 8 large eggs
  • ½ teaspoon ground white pepper
  • Creamed Spinach (recipe follows)
  • Hollandaise Sauce (recipe follows)
  • 8 large fresh shrimp, boiled, peeled, and deveined (tails on)
  • Garnish: paprika or ground red pepper
  1. In a large saucepan, place artichokes, lemon slices, and 1 teaspoon salt. Cover with water by ½ inch, and heat over low heat. Keep warm until ready to use.
  2. Preheat oven to 350°. Place 1 tablespoon water into each well of a nonstick 8-cup muffin pan. Carefully crack 1 egg into each well. Sprinkle eggs evenly with white pepper and remaining 1 teaspoon salt.
  3. Bake until whites are set but yolks are still runny, 9 to 10 minutes. Let stand 1 to 2 minutes. Run a thin knife around the outside edge of each egg and then remove with a slotted spoon. Place on paper towels, gently patting dry.
  4. For each serving, use 1 artichoke heart. Top with about ⅓ cup Creamed Spinach. Top with 1 prepared egg. Finish with Hollandaise Sauce and top with 1 shrimp. Garnish with paprika or ground red pepper, if desired. Serve immediately.

Creamed Spinach
  • 3 tablespoons unsalted butter
  • 3 tablespoons minced onion
  • 1 tablespoon minced garlic
  • 3 tablespoons all-purpose flour
  • 1½ cups heavy whipping cream, room temperature
  • 8 ounces fresh baby spinach
  • ¾ teaspoon ground white pepper
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg
  1. In a medium saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, about 5 minutes. Slowly whisk in flour; cook, whisking constantly, for 2 minutes. Add cream, and whisk until creamy and beginning to thicken, 2 to 3 minutes. Slowly add spinach, a handful at a time, letting it wilt before adding more. Stir in pepper, salt, and nutmeg.

Hollandaise Sauce
  • 6 large egg yolks
  • 3 tablespoons fresh lemon juice
  • 1½ cups unsalted butter, melted
  • 1 teaspoon kosher salt
  • Pinch ground red pepper
  1. In the top of a double boiler, whisk together egg yolks and lemon juice. Over simmering water, gradually whisk in melted butter, in a slow and steady stream, whisking until smooth. Whisk in salt and red pepper; cook, whisking constantly, until thickened and an instant-read thermometer registers 160°. Serve immediately or keep warm until serving.

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