Prep Time: 1 Hour
Yields: 6 Servings
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.
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.