Eggs Sardou for those special mornings.

Eggs Sardou recipe from
La Bonne Cuisine Cookbook.

This is a favorite local dish. Of course this is not something you just throw together. However it does make a great breakfast for those special mornings. Hope you enjoy it. Let me know.

(Have your Hollandaise sauce ready before you begin your eggs.)

EGGS SARDOU

4 artichoke bottoms
1 tablespoon chopped green onion
2 tablespoons butter
2 tablespoons flour
1 cup half-and-half cream
1 (10 ounce) package frozen chopped spinach, cooked and drained
2 teaspoons lemon juice
3 tablespoons Parmesan cheese
Salt and pepper to taste
4 eggs, poached
3/4 cup Hollandaise Sauce (see Index)
Paprika

In a small saucepan warm the artichoke bottoms in salted water and place them in a greased baking dish. In a separate saucepan saute the green onion in the butter; blend in the flour, stirring constantly. Gradually pour in the cream and cook until thickened. Combine the spinach, lemon juice, cheese, salt, and pepper, add to the cream sauce, and mix well. Place 1/4 of the spinach mixture on each artichoke bottom and keep them warm in the oven. Poach the eggs and place 1 egg on each filled artichoke bottom. Serve the eggs immediately topped with the Hollandaise Sauce and sprinkled with paprika. The Hollandaise Sauce may be kept warm by placing the blender jar in tepid water. Serves 2.



HOLLANDAISE SAUCE

4 egg yolks
2 tablespoons lemon juice
1/2 pound of melted butter
1/4 teaspoon salt

In the top half of double boiler, heat egg yolks and lemon juice. Cook very slowly in double boiler over low heat, never allowing water in bottom pan to come to a boil. Add butter, a little at a time, stirring constantly with a wooden spoon. When mixture thickens, add salt and pepper.


Just a reminder Chef Tom Weaver of "The Court of Two Sisters Restaurant" will be interviewed tomorrow, Monday August 22. I should be posting the podcast later this week. If anyone has suggestions regarding who they would like interviewed let me know and I'll see what I can do.