Eggs Sardou
Encyclopedia
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 19th century, who was a guest in New Orleans when the dish was invented.
. 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.
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.
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.
Louisiana
Louisiana is a state located in the southern region of the United States of America. Its capital is Baton Rouge and largest city is New Orleans. Louisiana is the only state in the U.S. with political subdivisions termed parishes, which are local governments equivalent to counties...
Creole cuisine dish made with poached eggs, artichoke
Artichoke
-Plants:* Globe artichoke, a partially edible perennial thistle originating in southern Europe around the Mediterranean* Jerusalem artichoke, a species of sunflower with an edible tuber...
bottoms, creamed spinach
Spinach
Spinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
and Hollandaise sauce
Hollandaise sauce
Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice. In appearance it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by the lemon juice, yet not so strong as to overpower mildly-flavored foods.Hollandaise...
. It is on the menu of many Creole restaurants in New Orleans, including Antoine's
Antoine's
Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis in the French Quarter of New Orleans, Louisiana. It has the distinction of being the oldest family run restaurant in the United States, having been established in 1840 by Antoine Alciatore...
, where Eggs Sardou was invented, and Brennan's
Brennan's
Brennan's is a creole restaurant in the French Quarter of New Orleans, Louisiana. It is known for its lavish breakfast and for the creation of Bananas Foster.-History:...
. Eggs Sardou is named for Victorien Sardou
Victorien Sardou
Victorien Sardou was a French dramatist. He is best remembered today for his development, along with Eugène Scribe, of the well-made play...
, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.
Preparation
Cooked fresh spinach is creamed with a Bechamel sauceBéchamel sauce
Béchamel sauce , also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces . It is traditionally made by whisking scalded milk gradually into a white roux...
. A drop or two of Tabasco
Tabasco
Tabasco officially Estado Libre y Soberano de Tabasco is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 17 municipalities and its capital city is Villahermosa....
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.
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
Ham
Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
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 baconBacon
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
or a small dice of ham
Ham
Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
to a simple sprinkle of paprika
Paprika
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...
. 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.