Eggs Sardou

“First served in the 19th century in New Orleans French Quarter, Eggs Sardou is a Louisiana Creole staple. This version is easy to prepare, but for those who love to cook and have the time – the artichoke hearts, Hollandaise and creamed spinach can be made from scratch. Pair this classic dish with a glass of the 2017 Organic Cabernet Sauvignon and enjoy it for Sunday brunch or the next time you have breakfast-for-dinner!”

Robynn Chapman – Internet, Wine Club & Hospitality

– Serves 4 –

12 eggs
12 oz. package of creamed spinach
2 cups bacon, crumbled
8 artichoke hearts, canned
2 cups all purpose flour
8 cups Panko
Olive Oil
1 package Knorr Hollandaise sauce (this requires 1 cup milk & 1/4 cup butter)
1 Tbsp. tomato paste
3-5 dashes hot sauce
1/4 tsp. lemon juice
1 Tbsp. chives, finely chopped
2 Tbsp. parsley, finely chopped

Method of Preparation:
If you are not using pre-cooked bacon crumbles (like I did), cook the bacon using your preferred method, then crumble and set aside.

Heat olive oil in a large pan over medium heat. Place the flour, 4 beaten eggs and Panko in 3 separate containers and drain the can of artichoke hearts of any liquid. To bread the artichoke hearts, first dip them in the flour, then the beaten eggs and finally the Panko. Place the breaded artichoke hearts in the heated pan and cook until golden brown.

While the artichoke hearts are cooking, prepare the Hollandaise sauce according to the package directions. Add the tomato paste, hot sauce, lemon juice, chives and half the parsley to the finished Hollandaise and incorporate well. Follow the package instructions for the creamed spinach or use your favorite recipe for a freshly made version.

Keep the bacon, Hollandaise, creamed spinach and artichoke hearts separate and warm until assembly.

Cook the remaining 8 eggs using your preferred runny-yolk method of poached, sunny-side-up or over easy.

Layer each ingredient on a warmed plate in the order of creamed spinach, artichoke hearts, eggs (be careful not to break the yolks), Hollandaise sauce and bacon crumbles. Garnish with the remaining parsley and serve.