Eggs Sardou from Emeril Lagasse

Eggs Sardou is one of grand egg dishes of New Orleans. Similar to Eggs Florentine, it consists of poached eggs, sautéed spinach and Hollandaise sauce, but served on artichoke bottoms.

Ingredients:

• 1 tbsp unsalted butter
• 4 large artichoke bottoms, boiled until tender, about 10 minutes
• Salt and pepper
• 4 large eggs
• 1 tbsp distilled white vinegar
• Fresh spinach
• Hollandaise Sauce
• 2 ounces prosciutto or Serrano ham, cut into thin chiffonade
• Creole Seasoning, for garnish
• Chopped chives, for garnish

Preparation:

1. In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
2. Wash and dry the spinach. Spinach releases a lot of water when cooked, and the trick is to drain and dry the spinach leaves as much as possible. Chop the spinach into small pieces. Melt a tbsp of butter in a saucepan and pack the cleaned, drained, and dried spinach leaves to the pan. Cover and cook for 1-2 minutes.
3. Pour about 2 inches of cold water and the vinegar into a large sauté pan or deep skillet. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers. Break the eggs into individual saucers, then gently slide them one at a time into the water. Using alarge spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
4. Remove the eggs with a slotted spoon, and place on paper towels.
5. Arrange the warm artichoke hearts two on each plate and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Creole Seasoning, and chives and serve immediately.
6. YIELD: Serves 2