Ingredients with Measurements:
- 4 large artichoke bottoms
- 4 poached eggs
- 1 cup of spinach
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of diced onion
- 1/4 cup of diced celery
- 1/4 cup of diced green bell pepper
- 2 cloves of minced garlic
- 1/4 cup of tomato paste
- 1/4 cup of chicken broth
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of hot sauce
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling artichoke bottoms
- Saucepan for creole sauce
- Skillet for spinach
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large pot of boiling water, cook the artichoke bottoms for 15-20 minutes or until tender. Drain and set aside.
3. In a skillet, sauté the spinach until wilted. Season with salt and pepper to taste.
4. In a saucepan, heat olive oil over medium heat. Add onion, celery, green bell pepper, and garlic. Cook until vegetables are tender.
5. Add tomato paste, chicken broth, Worcestershire sauce, and hot sauce. Stir to combine.
6. Add heavy cream and Parmesan cheese. Stir until cheese is melted and sauce is smooth.
7. Season with salt and pepper to taste.
8. To assemble, place one artichoke bottom on a plate. Top with sautéed spinach and a poached egg.
9. Spoon creole sauce over the top.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Serves 4
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 14g
- Protein: 17g
Substitutions for ingredients:
- Instead of artichoke bottoms, you can use English muffins or toast.
- Instead of spinach, you can use kale or Swiss chard.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of Parmesan cheese, you can use Romano or Asiago cheese.
- Instead of chicken broth, you can use vegetable broth or water.
Variations:
- Instead of poached eggs, you can use scrambled or fried eggs.
- Instead of creole sauce, you can use hollandaise sauce or tomato sauce.
- Instead of artichoke bottoms, you can use avocado halves or roasted sweet potato rounds.
Tips and tricks:
- To make poached eggs, crack an egg into a small bowl. Bring a pot of water to a simmer. Add a splash of vinegar to the water. Use a spoon to create a whirlpool in the water. Gently pour the egg into the center of the whirlpool. Cook for 3-4 minutes or until the white is set but the yolk is still runny.
- To make the creole sauce spicier, add more hot sauce or cayenne pepper.
- To save time, you can use canned artichoke bottoms instead of fresh ones.
Storage instructions:
- Store leftover creole sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the creole sauce, place it in a saucepan over low heat. Stir occasionally until heated through.
Presentation ideas:
- Garnish with chopped parsley or chives.
- Serve with a side of roasted potatoes or grits.
Pairings:
- Serve with a glass of sparkling wine or a mimosa.
Suggested side dishes:
- Roasted potatoes
- Grits
- Sliced tomatoes
Troubleshooting advice:
- If the creole sauce is too thick, add more chicken broth or heavy cream.
- If the poached eggs are overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure to cook the eggs and artichokes to the proper temperature to avoid foodborne illness.
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.
Flavor profiles:
- The dish is savory, creamy, and slightly spicy.
Serving suggestions:
- Serve as a brunch or breakfast dish.
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Region: American