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On a recent trip to New Orleans, I was thrilled to be able to try Eggs Sardou. This dish was invented by Chef Antoine Alciatore, of Antoine's Restaurant, in New Orleans.
I first learned about this dish from the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So, I was super excited when I had the chance to enjoy this dish in its birthplace!
What Is Eggs Sardou?
Eggs Sardou is a New Orleans take on the famous dish Eggs Benedict. The Antoine's Restaurant website describes it as "poached eggs over artichoke bottoms with anchovies, topped with hollandaise sauce."
It is said that Chef Antoine invented the dish to honor the Victorian playwright Victorien Sardou, who visited New Orleans in 1892.
Variations on this dish abound. Brennan's Restaurant, also in New Orleans, replaces the anchovies with creamed spinach. You can find Brennan's Restaurant's recipe for their Eggs Sardou here.
This is a classic brunch dish in New Orleans. So, I enjoyed this MUST try brunch classic at brunch at a restaurant known for serving some of the best breakfasts/brunches in the city.
Panola St. Cafe's Eggs Sardou
I had my Eggs Sardou from Panola St. Cafe. The recipe I share here is inspired by Panola Street's take on this dish, which you will absolutely love!
Their version includes creamed spinach, artichoke hearts, homemade Hollandaise sauce, and 2 perfectly poached eggs atop English muffins.
The final touch is a black olive, and it is served with either potatoes or grits.
You see it pictured here in all its glory. I'm happy to share this delicious and easy Eggs Sardou recipe a la Panola St. Cafe's version. If you can't get to New Orleans to try this, then you can get a taste of this delicious dish created by you in your kitchen!
🥘 Ingredients
Here are the ingredients you will need to make this fabulous dish at home:
- English muffins - for the ultimate experience use Thomas' English Muffins, also one of the 1,000 Foods To Eat Before You Die!
- Hollandaise Sauce - to keep it simple, I used Knorr's Hollandaise Sauce Mix. You will need some milk and butter to make the sauce from this sauce mix. If you would like to make your own Hollandaise Sauce, Downshiftology.com has a great recipe for it
- Eggs - we will make some beautiful poached eggs for this dish!
- Baby Spinach
- Artichoke hearts - I used Reese's Quartered Artichoke Hearts from a can (be sure to select non marinated artichoke hearts)
- Onion
- Garlic
- Salt
- Pepper
- Milk
- Butter
- Flour
- Black olives
- Tabasco - optional splash at the end!
The original recipe for Eggs Sardou uses prepared artichoke bottoms in which to top with the eggs and other ingredients. To keep this recipe simple, I chose to use the quartered artichoke hearts from the can.
Now let's move on to how to make this dish!
🔪 Instructions
This recipe provides instructions for 2 servings.
I recommend that you begin by putting your oven on a warm setting. You'll use your oven to warm your plates and keep the creamed spinach and hollandaise sauce warm while you poach your eggs.
Making The Creamed Spinach and Artichoke Mixture
Melt 2 tablespoons of butter on a medium heat in a large saute pan. Add minced onion and garlic, and saute for 2-3 minutes until the onion and garlic have been softened.
Then add the baby spinach, and stir until the spinach is wilted, around 30 seconds to 1 minute. Remove this mixture to a separate plate for the time being.
Now we will make a quick roux. Melt 1 tablespoon of butter, and then add in 1 tablespoon of flour a little at a time. Whisk this constantly to incorporate the butter and flour.
Add 1 cup of milk a bit at time, whisking constantly. You'll want to continue to whisk until you have a smooth and creamy sauce, breaking up any bits. You can add a little more milk if you feel your sauce is too thick.
Return the wilted spinach to the pan, and now add the quartered artichoke hearts and some salt and pepper. Stir, and add a little more milk if you would like a thinner creamed spinach and artichoke mixture. Taste and adjust for seasoning, and then place this in your oven to keep it warm while we prepare the Hollandaise sauce.
Prepare The Hollandaise Sauce
You can use a sauce mix to make your Hollandaise sauce. Or make it from scratch using your favorite recipe or this recipe from Downshiftology.
If using the Knorr Sauce Mix, simply whisk the mix and milk in a small saucepan, and then add butter. Stir constantly while bringing this to the boil, and then simmer at a reduced heat until the sauce is thickened. Place the sauce in the oven to keep it warm while you poach your eggs and toast the English muffins.
Toast The English Muffins
Gently toast the English muffin slices, and then move them to the oven to keep them warm.
Poach Your Eggs
It's time to poach your eggs! I recommend you watch this video "How To Poach Eggs, The Foolproof Method" from Serious Eats. Basically prepare the eggs by placing them on top of a fine mesh strainer which allows the "watery whites" to drain from the egg. These whites cause the whites to be whispy. Then use the strainer to lower the egg into water in a large saucepan that is heated to the point where it is just about ready to simmer.
Toss the eggs gently around from time to time when they are cooking. Cook the eggs until the whites are set but the egg yolks are still runny.
Assemble Your Eggs Sardou Masterpiece!
It's best to try to work quickly here! Top slices of English muffins with the creamed spinach and artichoke mixture, then add a poached egg followed by the Hollandaise sauce. The final touch is half of a black olive.
Now it's time to dig in!
Eggs Sardou Is The Perfect Brunch Dish!
Eggs Sardou is the PERFECT brunch dish! It's lovely served with a light salad, and a glass of white wine, if so inclined.
I've also enjoyed it for dinner, so this taste of New Orleans is a great dish for anytime of the day.
A splash of your favorite hot sauce is a delightful addition to your Eggs Sardou. And I have to say I just love love breaking into the poached egg and watching that beautiful yolk run out of the egg.
I hope you will enjoy a gorgeous and delicious plate of Eggs Sardou soon!
FAQ
It is said that Chef Antoine Alciatore, who established Antoine's Restaurant, invented the dish to honor the Victorian playwright Victorien Sardou, who visited New Orleans in 1892.
Eggs sardou was invented in New Orleans by Chef Antoine Alciatore, who established Antoine's Restaurant in 1840.
You can buy Eggs Sardou in New Orleans at the following restaurants: Antoine's Brennan's or Panola St. Cafe!
Some Other Recipes You May Enjoy!
Here are some other recipes you may enjoy:
1,000 Foods to Eat Project
As mentioned previously, I first learned about this dish from the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Eggs Sardou is food #64 in my project!
Please check out my 1,000 Foods to Eat Project page for some awesome food inspo!
Join Me On A Fun Food Journey!
I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Easy Eggs Sardou Recipe
Equipment
- large saute pan to prepare your creamed spinach and artichoke mixture
- toaster to lightly toast the English muffins
- small saucepan for the Hollandaise sauce
- large saucepan for egg poaching
Ingredients
- 2 each English muffins equivalent to 4 slices and 2 servings
- 1 packet Hollandaise sauce mix I used Knorr; you will also need 1 cup milk and ¼ cup butter to make this packet; feel free to make your own Hollandaise sauce if you like
- 4 each eggs for poaching
- 5 oz baby spinach
- 1 cup artichoke hearts quartered and drained from a can; I used Reese's brand; select the non marinated artichoke hearts for this dish
- ¼ cup onion minced
- 4 cloves garlic minced
- ¼ ts salt
- ¼ ts pepper
- 1 cup milk plus additional if needed
- 3 tablespoon butter split: 2 tablespoon for the spinach/artichoke mixture and 1 tablespoon for the roux
- 1 tablespoon all purpose flour
- 2 each black olives cut in half to make 4 pieces of olive to top each portion
- Tabasco optional hot sauce!
Instructions
Place Your Oven On A Warm Setting
- Begin by putting your oven on a warm setting. You'll use your oven to warm your plates and keep the creamed spinach and hollandaise sauce warm while you poach your eggs.
Making The Creamed Spinach and Artichoke Mixture
- Melt 2 tablespoons of butter on a medium heat in a large saute pan. Add minced onion and garlic, and saute for 2-3 minutes until the onion and garlic have been softened. Then add the baby spinach, and stir until the spinach is wilted, around 30 seconds to 1 minute. Remove this mixture to a separate plate for the time being.
- Now we will make a quick roux. Melt 1 tablespoon of butter, and then add in 1 tablespoon of flour a little at a time. Whisk this constantly to incorporate the butter and flour. Add 1 cup of milk a bit at time, whisking constantly. You'll want to continue to whisk until you have a smooth and creamy sauce, breaking up any bits. You can add a little more milk if you feel your sauce is too thick.
- Return the wilted spinach to the pan, and now add the quartered artichoke hearts and some salt and pepper. Stir, and add a little more milk if you would like a thinner creamed spinach and artichoke mixture. Taste and adjust for seasoning, and then place this in your oven to keep it warm while we prepare the Hollandaise sauce.
Prepare The Hollandaise Sauce
- You can use a sauce mix to make your Hollandaise sauce. Or make it from scratch using your favorite recipe. If using the Knorr Sauce Mix, simply whisk the mix and milk in a small saucepan, and then add butter. Stir constantly while bringing this to the boil, and then simmer at a reduced heat until the sauce is thickened. Place the sauce in the oven to keep it warm while you poach your eggs and toast the English muffins.
Toast The English Muffins
- Gently toast the English muffin slices, and then move them to the oven to keep them warm.
Poach Your Eggs
- It's time to poach your eggs! I recommend you watch this video "How To Poach Eggs, The Foolproof Method" from Serious Eats. Basically prepare the eggs by placing them on top of a fine mesh strainer which allows the "watery whites" to drain from the egg. These whites cause the whites to be whispy. Then use the strainer to lower the egg into water in a large saucepan that is heated to the point where it is just about ready to simmer.
- Toss the eggs gently around from time to time when they are cooking. Cook the eggs until the whites are set but the egg yolks are still runny.
Assemble Your Eggs Sardou Masterpiece!
- It's best to try to work quickly here! Divide the creamed spinach and artichoke mixture and Hollandaise sauce into ¼ for 4 slices of English muffins which will give you 2 servings. Top slices of English muffins with the creamed spinach and artichoke mixture, then add a poached egg followed by the Hollandaise sauce. The final touch is half of a black olive. Finish with some awesome Tabasco if you like!
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