In The Big Easy brunch is not just a weekend thing. Countless restaurants serve brunch favorites every day. New Orleans Eggs Sardou are a popular mainstay on menus, and it’s great. Invented at Antoine’s in honor of Victorien Sardou, a French playwright who wrote several plays for Sarah Bernhardt and visited New Orleans, Eggs Sardou is a combination of artichokes, creamed spinach, poached eggs and hollandaise sauce. Antoine’s version is paleo if you can include heavy cream with the spinach, but most versions are not. Brennan’s deep fries the artichoke bottom for example.
I wanted a version that was not over the top—although this recipe is not lacking for richness—but fried artichokes and creamed spinach in addition to the hollandaise seems a little much. There are versions with an English muffin as well, and I wanted some substance with potato. You can use either sweet or white. The vegetables are super simple to prepare and while poached eggs and hollandaise might seem daunting, they really aren’t. I’ve got some super tips to ensure excellent results. And don’t wait for brunch to enjoy this menu! It’s super for supper, too.
The incomparable J. Kenji Lopez-Alt has a method for making hollandaise that’s foolproof. If you follow his video, you’ll be making this incredible sauce often. It’s delicious on asparagus and salmon for example. Kenji also has a hack for making eggs that look like the emoji: before adding an egg to the pan (whether poaching or frying) drain off the watery portion of the white. It’s disturbing to see all that froth and wonder if there’s any egg left in there.
If you drain the eggs first, you will not have this problem. Here’s a link for more on poaching eggs: Perfect Poached Eggs.
And here’s the video for super easy hollandaise: Foolproof Hollandaise.
To go with the eggs, I thought a new take on the Southern favorite, Ambrosia would be nice. Sweet and juicy without added sugar or marshmallows, this is a great side dish.
The music this week is from new artists and not-so-new. Enjoy!!