Eggs Sardou with Creamed Spinach and Hollandaise

Why You’ll Love This Recipe

• A New Orleans brunch classic made approachable for home kitchens.
• Silky hollandaise, creamy spinach, tender artichokes, and runny yolks—luxurious yet balanced.
• Blender hollandaise and make-ahead poached eggs keep it stress-free for entertaining.
• Elegant enough for guests, simple enough for a weekend treat.

Grocery List

• Produce: 1 lb baby spinach, 1 small shallot, 1 garlic clove, lemon, fresh chives or parsley, 8 artichoke bottoms (canned/jarred)
• Dairy: Unsalted butter, heavy cream, large eggs
• Pantry: Dijon mustard, distilled white vinegar, kosher salt, black pepper, cayenne, ground nutmeg, paprika or Louisiana-style hot sauce (optional)

Full Ingredients

Creamed Spinach

• 2 tbsp unsalted butter
• 1 small shallot, finely minced
• 1 garlic clove, minced
• 1 lb baby spinach
• 1 cup heavy cream
• 1/8 tsp freshly grated nutmeg
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Poached Eggs

• 8 large eggs
• 2 qt (1.9 L) water
• 2 tbsp distilled white vinegar
• 1 tsp kosher salt

Hollandaise Sauce

• 8 tbsp (113 g) unsalted butter, melted and hot (170–185°F / 77–85°C)
• 3 large egg yolks
• 1 tbsp fresh lemon juice, plus more to taste
• 1/2 tsp Dijon mustard
• Pinch cayenne
• 1/4 tsp kosher salt
• 1–2 tsp warm water, as needed to thin

Artichoke Bottoms

• 8 artichoke bottoms (canned or jarred), drained and rinsed
• 2 tbsp unsalted butter
• 2 tbsp water
• Pinch kosher salt

For Serving

• 2 tbsp chopped fresh chives or flat-leaf parsley
• Pinch sweet paprika or a few dashes Louisiana-style hot sauce (optional)
• Toasted brioche or warm biscuits (optional)

Step-by-Step Instructions

Step 1: Set up and prep

Gather all ingredients. Bring a wide saucepan or deep skillet with 2 qt water, 2 tbsp white vinegar, and 1 tsp salt to a bare simmer over medium heat (target 190–195°F / 88–91°C). Line a plate with paper towels for the poached eggs. Melt 8 tbsp butter in a small saucepan over low heat for the hollandaise; keep it hot but not browned (170–185°F / 77–85°C).

Step 2: Make the creamed spinach

In a large skillet over medium heat, melt 2 tbsp butter. Add the minced shallot and cook until translucent, 2 minutes. Stir in garlic and cook 30 seconds. Add the spinach in batches, tossing until just wilted, 2–3 minutes. Pour in 1 cup heavy cream, add nutmeg, 1/2 tsp salt, and 1/4 tsp pepper. Simmer, stirring, until the cream thickens and coats the spinach, 4–6 minutes. Taste and adjust seasoning. Keep warm on low.

Step 3: Warm the artichoke bottoms

In a small saucepan, combine artichoke bottoms, 2 tbsp water, 2 tbsp butter, and a pinch of salt. Cover and warm over medium-low heat until hot and tender, 4–5 minutes. Keep covered and warm off heat.

Step 4: Poach the eggs

Crack each egg into a small cup. Gently swirl the simmering water to create a soft vortex and slide in 2–3 eggs at a time. Poach 3–4 minutes for runny yolks or 5 minutes for more set. Transfer with a slotted spoon to the paper towel–lined plate to drain. Repeat with remaining eggs, ensuring the water never boils vigorously.

Step 5: Blend the hollandaise

In a blender, combine 3 egg yolks, 1 tbsp lemon juice, and 1/2 tsp Dijon. Blend on low for 10 seconds. With the blender running, slowly stream in the hot melted butter over 30–45 seconds until thick and glossy. Season with a pinch of cayenne and 1/4 tsp salt; thin with 1–2 tsp warm water if needed. Keep warm (120–140°F / 49–60°C), ideally in a preheated insulated mug or thermos.

Step 6: Assemble the Eggs Sardou

Place two warm artichoke bottoms on each plate. Spoon a generous bed of creamed spinach into each bottom. Top each with a poached egg. Nap lightly but evenly with warm hollandaise so it cascades down the sides without drowning the egg.

Step 7: Garnish and serve

Finish with chopped chives or parsley and a light sprinkle of paprika or a few dashes of hot sauce, if desired. Serve immediately with toasted brioche or warm biscuits alongside.

Pro Tips

• For tidy poached eggs, strain each raw egg through a fine mesh sieve for 5–10 seconds to remove wispy whites.
• Keep hollandaise warm, not hot: 120–140°F is ideal. Too hot and it may split; too cool and it may thicken.
• If hollandaise breaks, whisk in 1 tsp hot water. If still separated, slowly whisk it into 1 fresh egg yolk with 1 tsp warm water.
• Make-ahead eggs: Poach up to 48 hours in advance. Store in cold water in the fridge; reheat in hot water (160–170°F) for 45–60 seconds.
• Squeeze excess moisture from spinach if it looks watery before adding cream; extra liquid thins the sauce.

Variations

• Classic flourish: Add a few anchovy fillets or shaved black truffle over the hollandaise.
• Seafood twist: Top with sautéed Gulf shrimp or lump crabmeat before the hollandaise.
• Greens swap: Use Swiss chard or Tuscan kale (stems removed) for a heartier green; extend cream by 2–3 tbsp if needed.

Storage & Make-Ahead

Creamed spinach can be refrigerated up to 3 days in an airtight container; reheat gently over low heat with a splash of cream. Artichoke bottoms keep up to 3 days refrigerated; warm with a pat of butter. Poached eggs can be made up to 2 days ahead and held in cold water; reheat in hot water (160–170°F) for about 1 minute. Hollandaise is best fresh but can be held warm up to 1 hour in a preheated insulated container; do not refrigerate and reheat. Assemble Eggs Sardou just before serving to preserve textures.

Nutrition (per serving)

Approximate: 780 calories; 65 g fat; 18 g carbohydrates; 22 g protein; 6 g fiber; 980 mg sodium. Values will vary based on exact brands and seasoning.