Chef John Folse's Eggs Sardou - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Eggs Sardou

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
Try giving Mom a special treat on Mother’s Day by preparing this dish as part of a surprise brunch. This famous New Orleans ’ egg dish is sure to be a hit.

Ingredients:
12 eggs
3 cups Spinach Madeleine (see www.jfolse.com for recipe)
12 small artichoke bottoms
2 tbsps butter
salt and black pepper to taste
granulated garlic to taste
3 cups Hollandaise sauce (see www.jfolse.com for recipe)

Method:
In a sauté pan, melt butter over medium-high heat. Season artichoke bottoms with salt, pepper and granulated garlic. Sauté artichokes in butter for 3 minutes then set aside. Break each egg into an individual small cup. Poach eggs in an egg poacher (4–5 minutes) or in a sauté pan. To poach in a sauté pan, simmer 1-1 ½ inches water and 1 teaspoon of vinegar. Once simmering, slide each egg into the water by lowering the cup to the surface and gently tipping it. Cook each egg 4 minutes for runny yolk or 5 minutes for firmer yolk, spooning some of the water over the egg during cooking time. Remove cooked eggs from water with a slotted spoon. Let the water drain of for a few seconds.

Assembly of Eggs Sardou:
Place ½ cup warm spinach Madeleine on the bottom of each plate, top with 1 or 2 sautéed artichoke bottoms. Then set 2 poached eggs on top and cover with ½ cup Hollandaise sauce.

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