New Orleans Eggs Sardou Gone Paleo
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!!
- 1 large potato sweet or white, peeled and cut into 1/4-inch dice
- 6-8 artichoke hearts canned or frozen, roughly chopped
- 5 oz baby spinach lightly chopped
- salt, pepper and cayenne
- 10 tbsp butter unsalted, divided
- 1 tsp lemon juice
- 1 tsp water
- 1 large egg yolk
- 4 large eggs
- 1 tbsp vinegar
In a 12-inch skillet, melt 2 tbsp butter over medium heat. Add potatoes and cook, stirring frequently until tender, 5-8 minutes. Do not brown.
Add artichoke hearts and spinach. Stir frequently until artichokes are heated through and spinach is wilted. Add salt, pepper and cayenne to taste. Reduce the heat to very low, stirring occasionally.
In a jar just wide enough to hold an immersion blender (about 2 cups capacity), add lemon juice, water and a pinch of salt.
Melt one stick of butter until bubbling and froth has subsided (about 220 degrees F). Pour butter into heat proof measuring cup with pouring spout.
Place immersion blender into cup and whip the egg. Slowly pour the hot butter into the cup while the blender is running. It should take about 30 seconds to add it all. Go a bit more slowly a first so as not to curdle the egg. Taste for seasoning and add lemon juice and/or salt to taste. To keep warm, place cup into a pan of hot tap water (do not heat on the stove).
Fill a large sauce pan half full of water (the liquid should be at least 3 inches deep). Crack the eggs into a fine mesh strainer over a bowl and allow the watery portion of the egg whites to drain.
When the water has reached boiling temperature, reduce the heat so the water is just bubbling lightly. Add 2 tsp salt and the vinegar (this helps the whites to firm up). Hold the strainer just above the water level and tip them gently into the water. After 15-20 seconds, use a slotted spoon to lift each egg gently from the bottom of the pot and turn them over. Cook for 3 1/2-4 minutes for fully cooked whites and slightly runny yolks.
Remove each egg with the slotted spoon to a paper towel lined plate and drain.
To serve, place a mound of vegetables on the plate, top with egg and drizzle with hollandaise.
- 2 oranges peeled and cut into sections
- 2 cups pineapple chunks fresh or canned
- 1 cup cherries pitted
- 2 tbsp shredded coconut
Combine the fruits. Sprinkle with coconut. Serve!