Chef Bren Boyds San Francisco Style Eggs Sardou Recipes

EGGS SARDOU

Steps:

• In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
• Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
• Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
• Remove the eggs with a slotted spoon, and place on a large plate.
• Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot.
• In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.

EGGS SARDOU

Steps:

• To prepare the creamed spinach: Melt the butter over low heat in a heavy saucepan. Add the chopped onion and cook just until softened. Stir in the chopped spinach and simmer until hot, about 10 minutes. Add the flour gradually to the spinach, stirring constantly. Add the milk, still stirring constantly, and cook until slightly thickened and hot. Season with salt, pepper, and nutmeg and cook another 3 minutes. Set aside; keep warm. To prepare the Hollandaise Sauce: Put the egg yolks, lemon juice, salt, and cayenne in the top of a double boiler over simmering water. Beat the mixture with a whisk until the eggs begin to thicken. Remove from the hat and slowly whisk in the melted butter, whisking constantly until the sauce reaches a thick consistency. Adjust seasonings. Keep warm over tepid water or in an insulated container. To poach the eggs: Bring the water and vinegar to a boil in a large saute pan. Adjust the heat to keep the water at a simmer. Crack the eggs into the water. Cook until the whites are firm, about 2 minutes. Lift the poached eggs out of the water with a slotted spoon. Place the eggs on a triple thickness of paper towels until ready to use. To assemble and serve: Divide the creamed spinach among warmed serving plates. Place an artichoke bottom on each. Top each artichoke bottom with two poached eggs. Ladle Hollandaise Sauce over the eggs to cover, drizzling a little sauce over the spinach.

EGGS SARDOU

Steps:

• In a large saute pan, over medium heat, melt 2 tablespoons of the butter. Stir in the flour and mix well. Cook for 1 minute. Whisk in the milk and cream slowly and bring the sauce to a boil. Reduce the heat to a simmer and cook until the sauce coats the back of a spoon, about 3 minutes. Stir in the spinach and season with salt and pepper. Continue to simmer for 1 minute. Remove from the heat and keep warm. In another saute pan, over medium heat, melt the remaining butter. Add the artichoke bottoms to the pan and saute for 2 minutes. (Just the heat the artichokes through.) Season the artichokes with salt and pepper. Cover the pan with a lid and remove from the heat. Bring a pot of salted water to a boil. Add the vinegar to the water. Crack each egg into a small cup. Carefully slide one egg into the water. When the water has come back to a slight boil, slide in another egg. Continue the process until all the eggs are in the water. Reduce the heat to a simmer and cook until the eggs are set, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper.
• To assemble, spoon the creamed spinach in the center of each artichoke bottom. Place the filled artichokes on a platter. Lay the poached eggs directly on top of the creamed spinach. Drizzle the hollandaise over the poached egg. Garnish with parsley.

EGGS SARDOU

Steps:

• For bechamel sauce, melt butter in small, heavy skillet over medium heat.
• Whisk in flour.
• Gradually whisk in milk; cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes.
• Whisk in pepper sauce, salt and nutmeg.
• Set aside.
• Drop spinach into large saucepan of boiling water.
• Cook until wilted and tender, about 2 minutes.
• Rinse in ice water to stop cooking; drain until very dry, squeezing out extra water.
• Set aside.
• Melt 2 tablespoons butter in large skillet over medium-high heat.
• Add green onions; cook, stirring often, 2 minutes.
• Stir in spinach; cook 2 minutes.
• Add bechamel sauce, salt and pepper; stir well.
• Set aside and keep warm.
• For hollandaise sauce, combine yolks, lemon juice, Worcestershire and red pepper in top of double boiler set over pan of simmering water.
• Whisk egg mixture constantly until mixture thickens and becomes shiny, 3 to 4 minutes.
• Slowly pour melted butter into egg mixture, whisking constantly.
• Whisk in wine; salt to taste.
• Divide spinach among four plates.
• Top with 2 warm artichoke bottoms.
• Top each artichoke with poached egg.
• Ladle hollandaise sauce over; serve immediately.
• Note:
• To poach eggs, heat large skillet of water to simmer over low heat.
• Add 1 teaspoon distilled white vinegar.
• Crack eggs, one at a time, into measuring or custard cup.
• Gently slide egg into water.
• Cook until white is set, about 3 to 5 minutes.
• Remove from water with slotted spoon.

EGGS SARDOU

Steps:

• 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.
• 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.
• 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.

CHEF BREN BOYD'S SAN FRANCISCO STYLE EGGS SARDOU

Steps:

• 1. To poach the eggs, bring a quart of water to boil in a large saucepan over high heat. Reduce the heat to low, then carefully crack the eggs into the water without breaking the yolks. Simmer gently (do not boil) about 5 minutes, or until the egg whites are opaque. Using a slotted spoon, transfer the cooked eggs to a warm plate, cover, and set aside. 2. While the eggs are cooking, melt the butter in a large skillet over medium-low heat. Add the shallots, garlic, and artichoke hearts, and sauté about 3 minutes, or until the shallots are soft and light brown. Add the spinach, salt, pepper, and nutmeg, continuing to sauté for 3 minutes, or until the spinach is wilted. Stirring occasionally, add the cream and continue to cook about 3 minutes, or until the liquid has thickened. 3. While the spinach mixture cooks, prepare the Hollandaise sauce. Combine the egg yolks, lemon juice, water, salt, pepper, and Tabasco sauce in the top half of a double boiler set over low heat. Whisk constantly until thick steam rises from the mixture, and the mixture begins to thicken. Slowly add the butter while stirring constantly. 4. Place the spinach mixture in the bottom of the bread bowl. Add the poached eggs, sprinkle with crabmeat, and top with the Hollandaise sauce. Serve hot.