Chef Bren Boyds San Francisco Style Eggs Sardou Recipes

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EGGS SARDOU



Eggs Sardou image

Brennan's signature breakfasts include all sorts of rich egg dishes. Eggs Sardou combines poached eggs with creamed spinach and artichoke bottoms. The dish is silky, a wonderful combination of simple ingredients.

Provided by Great Chefs

Number Of Ingredients 18

Unsalted Butter
White Onions
Spinach
Flour
Milk
Salt
Freshly ground black pepper
Grated Nutmeg
Egg Yolks
Lemon Juice
Salt
Cayenne Pepper
Unsalted Butter
Hawaiian or kosher salt and freshly ground pepper to taste
Water
White Vinegar
Eggs
Artichoke Bottoms

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



Eggs Sardou image

Eggs Sardou is a creation of Antoine's, one of New Orleans' grand old-line restaurants, where it traditionally is composed of poached eggs nestled atop artichoke hearts and creamed spinach, and topped with Hollandaise Sauce. It makes a delicious appetizer, and when the portion size is doubled, makes a filling brunch dish.

Provided by Emeril Lagasse

Categories     main-dish

Time 55m

Yield 4 appetizer servings

Number Of Ingredients 29

1 tablespoon distilled white vinegar
Sauteed Spinach, recipe follows
Hollandaise Sauce, recipe follows
2 ounces prosciutto or Serrano ham, cut into thin chiffonade
Essence, recipe follows, for garnish
Chopped chives, garnish
1 tablespoon unsalted butter
4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
4 whole artichoke hearts, boiled until tender, trimmed of choke, and leaves discarded or reserved for another use
Salt and pepper
4 large eggs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Olive oil, for sauteing
1 pound fresh spinach, tough stems removed and washed well
1 teaspoon minced garlic
Salt and freshly ground pepper
3 egg yolks
2 teaspoons water
1/2 cup clarified butter, or 1 stick unsalted butter, melted
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
Pinch cayenne

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.

SARDOU-STYLE EGGS



Sardou-Style Eggs image

Our take on the famous New Orleans-style poached eggs includes creamed collard greens and roast artichoke bottoms.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 11

2 tablespoons unsalted butter
1 cup thinly sliced onion (from one small onion)
3/4 pound collard greens, tough stems and center ribs removed and leaves thinly sliced (about 6 cups)
3 tablespoons dry white wine
3/4 cup heavy cream
Coarse salt and freshly ground pepper
6 canned artichoke bottoms, drained (from 1 to 2 cans)
2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
6 large eggs
Pinch of cayenne pepper

Steps:

  • Preheat oven to 450 degrees. Melt butter in a skillet over medium heat. Saute onion until soft, 7 to 8 minutes. Add collards and wine; cook, stirring occasionally, until collards are tender, 8 to 10 minutes. Add cream, and reduce heat. Simmer until thickened, about 3 minutes. Season with salt and pepper; keep warm.
  • Toss artichokes with lemon juice and oil, and roast on a baking sheet until just beginning to brown, 7 to 9 minutes.
  • Poach eggs in 2 inches of gently simmering water until whites are just set and yolks are still runny, 3 to 4 minutes. Remove with a slotted spoon, and blot with a paper towel.
  • Divide artichokes among 6 plates. Top with creamed collards and eggs. Sprinkle with cayenne pepper.

STRAWBERRY BLINTZ CASSEROLE



Strawberry Blintz Casserole image

Number Of Ingredients 8

12 frozen cheese blintzes
6 eggs beaten
1/2 cup orange juice
2 tablespoons sugar
1 teaspoon vanilla extract
2 cups sour cream
2 cups strawberry preserves
1 to 1 3/4 pound Bread Bowl

Steps:

  • 1. Preheat the oven to 350°F. 2. Arrange the blintzes in a well-oiled casserole dish or baking pan. Set aside. 3. Combine the eggs, orange juice, sugar, vanilla, and 1 cup of the sour cream. Evenly pour over the blintzes. 4. Bake the casserole for 1 hour, or until the top is brown and the egg mixture is thoroughly cooked. Remove from the oven and set aside. 5. Place the bread bowl in the oven and warm for 3 minutes. Remove and generously spread most of the preserves on the inside of the bowl, reserving the rest to serve with the blintzes. 6. Using a spatula, cut the casserole into large squares and place in the bread bowl. Serve with the remaining sour cream and strawberry preserves on the side.

Nutrition Facts : Nutritional Facts Serves

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