Best Sardou Style Eggs Recipes

Sardou-Style Eggs image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

2 tablespoons unsalted butter
1 cup thinly sliced onion (from one small onion)
3/4 pound collard greens, tough stems and center ribs removed and leaves thinly sliced (about 6 cups)
3 tablespoons dry white wine
3/4 cup heavy cream
Coarse salt and freshly ground pepper
6 canned artichoke bottoms, drained (from 1 to 2 cans)
2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
6 large eggs
Pinch of cayenne pepper

Steps:

Preheat oven to 450 degrees. Melt butter in a skillet over medium heat. Saute onion until soft, 7 to 8 minutes. Add collards and wine; cook, stirring occasionally, until collards are tender, 8 to 10 minutes. Add cream, and reduce heat. Simmer until thickened, about 3 minutes. Season with salt and pepper; keep warm.
Toss artichokes with lemon juice and oil, and roast on a baking sheet until just beginning to brown, 7 to 9 minutes.
Poach eggs in 2 inches of gently simmering water until whites are just set and yolks are still runny, 3 to 4 minutes. Remove with a slotted spoon, and blot with a paper towel.
Divide artichokes among 6 plates. Top with creamed collards and eggs. Sprinkle with cayenne pepper.

Chef Bren Boyd's San Francisco Style Eggs Sardou image

Number Of Ingredients 20

4 eggs
2 tablespoons butter
1 teaspoon chopped shallot
1 teaspoon chopped garlic
1/2 cup chopped cooked artichoke hearts
1 pound coarsely chopped spinach
salt to taste
black pepper to taste
dash nutmeg
1/2 cup heavy cream
3/4 cup flaked crab meat preferably Dungeness
1 to 1 3/4 pound Bread Bowl
HOLLANDAISE SAUCE
4 egg yolk
2 tablespoons fresh lemon juice
1 teaspoon water
pinch salt
pinch black pepper
dash Tabasco sauce
2 sticks (8 ounces) butter melted

Steps:

1. To poach the eggs, bring a quart of water to boil in a large saucepan over high heat. Reduce the heat to low, then carefully crack the eggs into the water without breaking the yolks. Simmer gently (do not boil) about 5 minutes, or until the egg whites are opaque. Using a slotted spoon, transfer the cooked eggs to a warm plate, cover, and set aside. 2. While the eggs are cooking, melt the butter in a large skillet over medium-low heat. Add the shallots, garlic, and artichoke hearts, and sauté about 3 minutes, or until the shallots are soft and light brown. Add the spinach, salt, pepper, and nutmeg, continuing to sauté for 3 minutes, or until the spinach is wilted. Stirring occasionally, add the cream and continue to cook about 3 minutes, or until the liquid has thickened. 3. While the spinach mixture cooks, prepare the Hollandaise sauce. Combine the egg yolks, lemon juice, water, salt, pepper, and Tabasco sauce in the top half of a double boiler set over low heat. Whisk constantly until thick steam rises from the mixture, and the mixture begins to thicken. Slowly add the butter while stirring constantly. 4. Place the spinach mixture in the bottom of the bread bowl. Add the poached eggs, sprinkle with crabmeat, and top with the Hollandaise sauce. Serve hot.

Nutrition Facts : Nutritional Facts Serves