Eggs Sardou
Similar to the familiar eggs benedict, eggs sardou is made with poached eggs and hollandaise but it also features a bed of creamed spinach and crispy golden artichoke hearts. The eggs and spinach can actually be made ahead of time and reheated for an easier prep. Here I have opted for a sous vide poached egg for a clean look with slightly jammy centers and softer set whites but simple poached eggs work just as well and take a fraction of the time. See notes for instructions.
Servings: 4
Calories: 643kcal
Ingredients
Poached Eggs
- 8 eggs
Creamed Spinach
- 2 tablespoons butter or plant butter, or butter flavored coconut oil, if dairy-free
- 1 shallot minced
- 1 small garlic clove minced
- 2 tablespoons cream cheese or Kite Hill cream cheese for dairy-free
- 1/3 cup heavy cream or cashew cream for dairy-free
- pinch nutmeg
- pinch cayenne optional, omit for nightshade-free
- 1 pound baby spinach fresh or frozen (thawed if frozen and excess water squeezed out)
- 2 tablespoons parmesan grated, or nutritional yeast for dairy-free
Artichokes
- 14 ounce can water packed whole artichoke hearts or frozen hearts – avoid marinated artichoke hearts here
- 2 tablespoons avocado oil or olive oil
- salt and pepper to taste
Hollandaise
- 2 egg yolks
- 1 teaspoon lemon juice
- 1 teaspoon water
- 1/2 cup butter 1 stick, or plant butter, or butter flavored coconut oil, if dairy-free
- salt and pepper to taste
- pinch cayenne optional, omit for nightshade-free
To Serve
- chives optional
- paprika optional, omit for nightshade-free
Instructions
For the Eggs
- Add the eggs in their shell to a large pot for sous vide cooking. Set the temperature to 145ºF and when up to temperature, cook at 145ºF for 1 hour. Transfer cooked eggs in the shell using a slotted spoon to an ice bath and let stand for at least 1 minute. When ready to serve, gently crack the large end of the egg and carefully peel a large portion of it away – it will spill out a bit and that is fine. Carefully dump the egg into your hand, letting any loose whites fall away. Add to simmering water for 1 minute to firm up the whites. Remove with a slotted spoon and serve. To make a faster version of poached eggs, see notes.
For the Creamed Spinach
- Add the butter and shallots to a medium pan over medium heat and cook until soft and translucent, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add cream cheese and stir until smooth. Add cream and nutmeg and cayenne. Cook until thickened, about 2 minutes. Add the spinach and parmesan and stir until wilted and warmed through.
For the Hollandaise
- To make the hollandaise, combine yolks, water, lemon juice, salt, and pepper in the bottom of a jar that barely fits the head of an immersion blender. Melt the butter in a separate glass jar in the microwave until hot (or on the stovetop in a small saucepan). Blend the yolk mixture by running the immersion blender in the bottom of the jar. Without moving the blender head, slowly pour the melted butter in while blending constantly. An emulsion will form. Add salt to taste.
For the Artichokes
- Preheat the oven to 400ºF and grease rimmed baking sheet generously with oil, set aside.
- Drain the can of artichokes and halve them. Place cut side down onto paper towels and press gently to pull away excess moisture. Add to the greased pan so that they sit cut side down. Season to taste with salt and then bake for 20 minutes, or until golden and crisp. Let cool to room temperature before serving.
To Serve
- Divide the creamed spinach between serving plates. Top with artichoke hearts and eggs. Drizzle with sauce and garnish with chives and paprika, if desired.
Notes
The eggs can be made a day ahead of time and stored in cold water. To reheat, drop into hot water and allow to warm through – about 4 minutes in water you would use for making hot tea should do it.
To make the faster/easier poached eggs:
Bring a large pot of water seasoned generously with salt and a teaspoon or two of vinegar to a boil over high heat. Crack all 8 eggs into a fine mesh strainer set in the sink and set aside. Reduce the water to a bare simmer. Stir with a large spoon so that the water continues to swirl when you remove it. Tip the eggs from the fine mesh strainer directly into the swirling water. Let cook for 4 minutes, uncovered. Using a slotted spoon, remove the eggs from the water and set onto a paper towel lined plate. Protein:Energy Quotient [calories]: 0.22, Protein % of calories: 12.7%
Bring a large pot of water seasoned generously with salt and a teaspoon or two of vinegar to a boil over high heat. Crack all 8 eggs into a fine mesh strainer set in the sink and set aside. Reduce the water to a bare simmer. Stir with a large spoon so that the water continues to swirl when you remove it. Tip the eggs from the fine mesh strainer directly into the swirling water. Let cook for 4 minutes, uncovered. Using a slotted spoon, remove the eggs from the water and set onto a paper towel lined plate. Protein:Energy Quotient [calories]: 0.22, Protein % of calories: 12.7%
Nutrition Facts
Eggs Sardou
Amount per Serving
Calories
643
% Daily Value*
Fat
58
g
89
%
Saturated Fat
29
g
181
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
19
g
Cholesterol
532
mg
177
%
Sodium
562
mg
24
%
Potassium
1074
mg
31
%
Carbohydrates
15
g
5
%
Fiber
7
g
29
%
Sugar
2
g
2
%
Protein
21
g
42
%
Vitamin A
12684
IU
254
%
Vitamin C
38
mg
46
%
Calcium
254
mg
25
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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