Eggs Sardou

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Eggs Sardou is a

Preparation

Cooked fresh spinach is creamed with a

Eggs Sardou should be served at once, while the spinach, artichokes, poached eggs and Hollandaise sauce are still warm. For this reason, a warmed plate or bowl is recommended in most recipes. The garnish, if any, should be something of a color that contrasts well with the yellow Hollandaise sauce that tops the dish. This may be anything from crumbled bacon or a small dice of ham to a simple sprinkle of paprika. If served as an appetizer course, no side dishes are needed. If served at brunch, or as an entree, the side dishes should be such that they do not overpower the muted, carefully blended flavors of the eggs, spinach, and sauce. If wine is to be served, it should be white, preferably a slightly sweet white wine.

See also

• Eggs Benedict
• List of brunch foods

References

External links

• Emeril Lagassee's version, which is close to the Antoine's original
• A recipe and history of Eggs Sardou