Ingredients with Measurements:
- 4 large eggs
- 1 can of artichoke hearts, drained and chopped
- 1 package of frozen spinach, thawed and drained
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 slices of bacon, cooked and crumbled
Special equipment needed:
- 4 ramekins
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, mix together the chopped artichoke hearts, spinach, heavy cream, Parmesan cheese, salt, and black pepper.
3. Divide the mixture evenly among the four ramekins.
4. Crack an egg into each ramekin, being careful not to break the yolk.
5. Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the egg whites are set but the yolks are still runny.
6. Remove the ramekins from the oven and sprinkle the crumbled bacon on top.
7. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 332
Fat: 26g
Carbohydrates: 7g
Protein: 18g
Sodium: 674mg
Sugar: 1g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use any other type of hard cheese, such as Pecorino Romano or Asiago.
- Instead of bacon, you can use ham or prosciutto.
Variations:
- Instead of spinach, you can use kale or Swiss chard.
- Instead of artichoke hearts, you can use roasted red peppers or sun-dried tomatoes.
- Instead of baking the eggs in ramekins, you can poach them and serve them over the spinach-artichoke mixture.
Tips and tricks:
- Make sure to drain the spinach well, otherwise the mixture will be too watery.
- You can prepare the spinach-artichoke mixture ahead of time and store it in the refrigerator until ready to use.
- If you prefer your eggs well-done, bake them for an additional 5-10 minutes.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Eggs Sardou with Bacon in the ramekins they were baked in, or transfer them to individual plates.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a side of toast or English muffins.
Suggested side dishes:
- Roasted potatoes
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the egg whites are not set after 25 minutes, cover the ramekins with foil and bake for an additional 5-10 minutes.
- If the yolks break when cracking the eggs into the ramekins, carefully remove the broken yolk with a spoon and replace it with a whole yolk.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are runny to avoid the risk of salmonella.
Food history:
Eggs Sardou is a classic New Orleans dish named after Victorien Sardou, a French playwright who visited the city in the late 1800s. The dish typically consists of poached eggs served over creamed spinach and artichoke hearts.
Flavor profiles:
Creamy, savory, salty, and slightly tangy.
Serving suggestions:
Serve for breakfast, brunch, or a light lunch.
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Region: American