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Poached eggs with hollandaise sauce and a black olive atop creamed spinach and artichokes and an English muffin on a white dish with one of the poached eggs showing the egg yolk.

Easy Eggs Sardou Recipe

Grace Stewart
Enjoy a delicious taste of New Orleans with this Easy Eggs Sardou Recipe! You'll love this take on the New Orleans classic, served with creamed spinach and artichoke, topped with a lovely poached egg and lots of decadent Hollandaise sauce!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, brunch, dinner
Cuisine American, creole
Servings 2 people
Calories 257 kcal

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.
    Wilted baby spinach and sautéed garlic and onion in a cast iron pan with a blue silicone utensil resting on the pan.
  • 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.
    Flour, butter, and milk combining to make a roux in a cast iron pan with a blue silicone utensil.
  • 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.
    Wilted spinach and chopped artichokes in a creamy sauce cooked in a cast iron pan.

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.
    A packet of Knorr Hollandaise Sauce Mix poised over a pan with the prepared Hollandaise sauce and a blue whisk.

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.
    A mesh strainer containing an uncooked egg poised over a red bowl.
  • 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.
    4 eggs being poached in water.

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!
    Poached eggs with hollandaise sauce and a black olive atop creamed spinach and artichokes and an English muffin on a white dish.

Notes

To keep this recipe as simple as possible, I used Knorr's Hollandaise Sauce Mix to make the Hollandaise sauce, and quartered artichoke hearts from a can. 
I recommend placing your oven on a warming setting to keep the creamed spinach and artichoke mixture and the Hollandaise sauce warm while poaching your eggs.
Serve this with a lovely green salad and a glass of white wine for a divine brunch! 

Nutrition

Calories: 257kcalCarbohydrates: 31gProtein: 10gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 79mgSodium: 1819mgPotassium: 672mgFiber: 6gSugar: 10gVitamin A: 6897IUVitamin C: 23mgCalcium: 265mgIron: 2mg
Keyword artichoke, eggs sardou, english muffins, spinach
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