Eggs Sardou

Eggs Sardou 2
We spent Easter afternoon at the Country Club for their excellent and over the top buffet… A wonderful break for me to not have to cook. One of the many options to choose from was this delicious bite of Eggs Sardou. Both my Hubby and I liked so much that he asked me if I would recreate the dish at home for breakfast. Here is my version of this wonderful dish… (Oh, I made the Artichokes the night before and saved the hearts, but we ate the leaves as an appetizer with dinner).

Eggs Sardou
1 package frozen spinach, thawed
4 artichokes, (you can used canned artichoke hearts, but there not as good)
4 Tbs butter
2 Tbs AP flour
1 1/2 Cups whole milk
6 slices American Cheese
1 onion diced fine
1 tsp onion powder
1\4 tsp red pepper flakes
4 eggs
salt & pepper

Only read this if you don’t know how to cook an artichoke! (In a large pot bring it half full to a simmer. While you are waiting, cut the stalks off the artichokes and about 1 and 1/2 inches off the top. Trim the rest of the leaves with kitchen shearers. Place in lemon water to prevent browning while the water is boiling. Simmer in the pot for 45 minutes to an hour depending on the size of your artichokes. When the bottom leaves pull off easily and the bottom of the artichoke pierces easily with a knife drain them and set them aside to cool slightly. Remove all the outer fleshy leaves until you start to get to the thinner inner leaves. Keep the outer leaves for dipping in butter and discard the inner leaves. Now you are at the center… after you have removed all the leaves you will have the heart of the artichoke with a fuzzy top on it. With a spoon, remove all the fuzz by scraping it off. Set the heart aside.)

In a sauce pan melt the butter and sauté the onions on low until soft. Add the spinach, onion powder and red pepper flakes. Continue cooking for about 8 to 10 minutes cooking the moisture out of the spinach. Next add the flour and incorporate it fully into the spinach. Next add the milk and continue cooking to thicken the mixture. When the mixture begins to thicken, melt the cheese into the thickening milk. Add salt and pepper to taste. Place the spinach into a shallow bowl, place an artichoke heart on the mixture and top with a poached egg.



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