Ingredients with Measurements:
- 4 large eggs
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon white vinegar
- 4 artichoke bottoms, drained and patted dry
- 1 tablespoon unsalted butter
Special equipment needed:
- Large saucepan
- Medium-sized skillet
- Slotted spoon
Step-by-step instructions:
1. In a large saucepan, bring 2 inches of water and the white vinegar to a simmer over medium heat.
2. Crack each egg into a small bowl or ramekin.
3. Using a slotted spoon, carefully lower each egg into the simmering water.
4. Cook the eggs for 3-4 minutes or until the whites are set but the yolks are still runny.
5. Remove the eggs from the water with a slotted spoon and place them on a paper towel-lined plate to drain.
6. In a medium-sized skillet, melt the butter over medium heat.
7. Add the spinach, heavy cream, Parmesan cheese, salt, black pepper, paprika, and cayenne pepper to the skillet.
8. Cook the spinach mixture for 3-4 minutes or until the cheese is melted and the mixture is heated through.
9. Place an artichoke bottom on each plate.
10. Spoon the spinach mixture over the artichoke bottoms.
11. Top each artichoke bottom with a poached egg.
12. Garnish with additional Parmesan cheese and paprika, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Simmering water
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 7g
Protein: 12g
Sodium: 540mg
Sugar: 1g
Fiber: 3g
Substitutions for ingredients:
- Heavy cream: Half-and-half or whole milk
- Artichoke bottoms: Toasted English muffins or sliced tomatoes
- White vinegar: Lemon juice or apple cider vinegar
- Parmesan cheese: Pecorino Romano or Asiago cheese
Variations:
- Eggs Benedict with Spinach: Replace the artichoke bottoms with toasted English muffins and top each muffin half with a slice of Canadian bacon before adding the spinach and poached egg.
- Eggs Florentine: Replace the artichoke bottoms with sliced tomatoes and top each tomato slice with the spinach and poached egg.
- Eggs Sardou with Crab: Add 8 ounces of lump crabmeat to the spinach mixture before spooning it over the artichoke bottoms.
Tips and tricks:
- To prevent the eggs from sticking to the bottom of the saucepan, gently swirl the water with a spoon before adding the eggs.
- If you prefer firmer yolks, cook the eggs for an additional 1-2 minutes.
- To thaw frozen spinach quickly, place it in a microwave-safe bowl and microwave on high for 2-3 minutes or until thawed.
Storage instructions:
Eggs Sardou with Spinach is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat Eggs Sardou with Spinach, place the leftovers in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve Eggs Sardou with Spinach on a white plate to showcase the vibrant colors of the dish. Garnish with additional Parmesan cheese and paprika for a pop of color.
Garnishes:
- Additional Parmesan cheese
- Paprika
- Fresh parsley or chives
Pairings:
- Fresh fruit salad
- Crusty bread
- Mimosas or Bloody Marys
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sautéed mushrooms
Troubleshooting advice:
- If the spinach mixture is too thick, add a splash of milk or cream to thin it out.
- If the eggs are overcooked, reduce the cooking time by 30 seconds to 1 minute.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Make sure to thoroughly drain the spinach to prevent excess water from diluting the flavors of the dish.
Food history:
Eggs Sardou is a classic New Orleans dish that was created in the late 19th century. It is named after Victorien Sardou, a French playwright who was visiting New Orleans at the time. The dish is traditionally made with artichoke bottoms, creamed spinach, and poached eggs, and is often served with a Hollandaise sauce.
Flavor profiles:
Eggs Sardou with Spinach is a rich and flavorful dish that combines the earthy flavors of spinach and artichokes with the creamy texture of poached eggs. The addition of Parmesan cheese, paprika, and cayenne pepper adds a subtle kick of heat and depth of flavor.
Serving suggestions:
Eggs Sardou with Spinach is a perfect brunch dish that can be served with fresh fruit salad, crusty bread, and your favorite brunch cocktail. It can also be served as a light lunch or dinner with a side of roasted potatoes, grilled asparagus, or sautéed mushrooms.
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