Sardou Style Eggs Recipes

SARDOU-STYLE EGGS

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.

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.

QUICHE SARDOU

Steps:

• Pulse butter, salt, and 1 1/4 cups flour in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add 1/4 cup ice water; pulse 1-2 times just until moistened. Turn out dough and gather into a ball, kneading once or twice. Flatten into a disc, wrap in plastic, and chill until firm, about 30 minutes.
• Position rack in middle of oven and preheat oven to 375°F. Roll out dough on a lightly floured surface to an 11" round. Press into bottom and up sides of tart pan; trim excess. Prick bottom of shell all over with a fork and freeze 10 minutes.
• Line shell with parchment paper and fill with pie weights. Bake until pastry is nearly dry, about 30 minutes.
• Beat egg yolk with 2 Tbsp. water in a small bowl just to combine. Remove parchment and pie weights and brush bottom and sides of shell lightly with egg yolk mixture. Return to oven and continue baking until lightly golden, about 25 minutes more. Let cool on a wire rack. Reduce oven temperature to 350°F.
• Cook spinach and 2 Tbsp. water in a large skillet, stirring occasionally, until wilted, about 5 minutes. Transfer spinach to a colander; reserve skillet. Drain spinach, pressing out excess liquid, then coarsely chop.
• Melt butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until caramelized, about 15 minutes. Add artichokes and cook, stirring, until warmed through, about 5 minutes more. Stir in chopped spinach and season with salt and pepper. Spread vegetable mixture into crust.
• Whisk eggs, cream, and milk in a medium bowl and pour over vegetable mixture. Bake quiche until set and lightly golden, 30-35 minutes. Transfer to a wire rack and let cool 15 minutes. Serve warm or at room temperature.
• Crust can be baked 1 day ahead; let cool and store tightly wrapped at room temperature. Filling can be prepared 1 day ahead; keep chilled. Return to room temperature before filling crust.

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.

EGGS SARDOU

Steps:

• Combine vinegar and peppercorns; reduce in a small saucepan until almost all of the liquid has evaporated. Add the water to the reduction; blend and strain.
• Add the water and reduction to the egg yolks in a large metal bowl over simmering water. Do not allow the bowl to touch the water. Whip the egg yolks with a wire whisk, over the simmering water, until the yolks form ribbons. Gradually add the clarified butter, whipping constantly. Add the lemon juice and cayenne, and adjust the seasonings to taste with salt and pepper. If necessary, place the bowl in a pan of warm (not hot) water until served. When ready to use the sauce, beat evenly with wire whisk for 30 seconds until smooth.
• Keep the sauce warm in a bain marie (warm water bath) or a Thermos. Do hot hold for more than 90 minutes; if you need to hold the sauce longer, discard the old one after 90 minutes and make more.
• In a heavy saucepan melt the butter over low hear; do not brown. Add the flour gradually, stirring constantly to keep the mixture smooth. Do not allow the flour to cook. Once all the flour is blended in, gradually pour in the milk, stirring constantly with a wire whisk to keep the sauce perfectly smooth. Move the whisk around in the pan as your stir to blend the sauce at the bottom and sides. Once all the milk has been added, add the bayleaf and cook over low heat until the sauce thickens, then remove from heat and stir in the Tabasco and salt. Blend thoroughly.
• Add the chopped spinach to the bechamel sauce and warm for a few minutes over low heat, stirring constantly. Mix in the salt and pepper, then set the pan in a 175F oven to keep warm until final assembly.
• Break each egg you want to poach into an individual small cup. In a saute pan bring about 1-1/2 inches of water with 1 teaspoon of vinegar to a simmer. With the water simmering, slice each egg into the water from the cup by lowering the cup almost to the surface of the water and tipping it. Cook each egg for about 2 to 2-1/2 minutes in the simmering water, spooning some of the water over the surface of the egg during cooking. When the egg is cooked, lift out of the water with a mesh or slotted spoon, letting water drain off for a few seconds.
• Put 1/2 cup warm creamed spinach on each warmed plate. Place 1 or 2 warm artichoke bottoms on the bed of spinach, then set 2 poached eggs on the artichoke bottoms. Cover each portion with 1/2 cup hollandaise sauce.