Eggs Sardou
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Eggs Sardou
  Eggs  
Last updated 6/12/2012 1:00:02 AM. Recipe ID 23057. Report a problem with this recipe.
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      Title: Eggs sardou
 Categories: E.
      Yield: 4 Servings
 
      6 tb Butter
      2 tb Flour
    1/2 c  Milk
    1/2 c  Heavy cream
  1 1/2 lb Fresh spinach, finely
           Chopped
           Salt and white pepper
      8 lg Fresh artichoke bottoms
      1 ts Vinegar
      8    Eggs
      2 c  Warm hollandaise sauce
      1 tb Chopped parsley
 
  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 side one egg into the water.
  When the water has come back to a slightly boil, side 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.
  
  Yield: 4 servings
  




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Recipe ID 23057 (Apr 03, 2005)

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