Eggs Sardou
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2cups hot creamed spinach (see recipe)
- 8cooked artichoke bottoms (see how to prepare artichoke bottoms)
- 8flat anchovy fillets
- 8poached eggs (see recipe)
- 8tablespoons hollandaise sauce (see recipe)
- 8tablespoons finely chopped cooked ham and/or 8 thin black truffle slices
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
279 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 15 grams dietary fiber; 4 grams sugars; 22 grams protein; 832 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put one-half cup of creamed spinach on each of four heated plates. Smooth it over. Place two artichoke bottoms evenly spaced on top of the spinach, cut side up.
- Step 2
Arrange two flat anchovy fillets, crossed, on the artichoke bottoms. Place one poached egg in the center of each artichoke bottom. Spoon one tablespoon of hollandaise sauce over each egg.
- Step 3
Quickly heat the ham in a skillet and garnish the top of each egg with one tablespoon of the chopped ham or one truffle slice.
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AR
This sounds like something that these two would have made the morning after - have not tried but might, tomorrow on NY's Day.
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