Eggs Sardou For Eight
Eggs Sardou features poached eggs atop artichoke bottoms with a creamy spinach mixture, topped with Hollandaise sauce, offering rich flavors and elegant presentation for brunch or special occasions.
Ingredients
- 1/4 cup chopped green onions ⓘ
- 1 1/2 tablespoons melted butter or margarine
- 3 (10 oz.) packages frozen chopped spinach, thawed and drained ⓘ
- 1 (16 oz.) carton sour cream
- 1/2 cup whipping cream ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 3 (14 oz.) cans artichoke bottoms, drained ⓘ
- poached eggs ⓘ
- Hollandaise Sauce ⓘ
Instructions
- Saute green onions in melted butter until tender.
- Stir in spinach, sour cream, whipping cream, Parmesan cheese, nutmeg, salt, and pepper.
- Cook over low heat until thoroughly heated, do not boil.
- Place artichoke bottoms on baking sheets and bake at 350°F for 10 minutes or until heated through.
- Spoon 2 tablespoons of spinach mixture onto each warm dinner plate.
- Top with 2 artichoke bottoms on each plate.
- Arrange a poached egg on each artichoke bottom.
- Spoon 3 tablespoons Hollandaise Sauce over each egg.
- Sprinkle with paprika and serve.
Tips & Substitutions
For a richer flavor, consider using homemade Hollandaise Sauce instead of store-bought. If you don't have artichoke bottoms, you can substitute with cooked asparagus or mushrooms. Additionally, you can use fresh spinach instead of frozen, but be sure to sauté it thoroughly to reduce moisture. Adjust the nutmeg according to your taste preference.
Serving Suggestions
Serve Eggs Sardou as a delightful brunch dish, pairing it with a fresh green salad or crusty bread for a complete meal. This dish also pairs beautifully with Crunchy Cinnamon Coffee Cake for a sweet finish. For a festive touch, sprinkle some fresh herbs like chives or parsley on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the spinach mixture and artichoke bottoms in a skillet over low heat until warmed through. Poached eggs are best made fresh, but you can reheat them by briefly placing them in hot water.
Nutrition & Diet Analysis (per serving)
Each serving of Eggs Sardou For Eight contains roughly 1461 calories, with 3g protein, 16g carbohydrates, and 155g fat. It is an excellent source of vitamin C (101% of the Daily Value) and dietary fiber (26% of the Daily Value). It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the spinach mixture ahead of time?
Yes, you can prepare the spinach mixture a day in advance. Just store it in the refrigerator, and reheat gently before serving. This will save time when you're ready to assemble the dish.
What can I substitute for the sour cream?
If you need a substitute for sour cream, Greek yogurt works well and will give a similar tangy flavor. You could also use crème fraîche for a richer taste.
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach can be used instead of frozen. Use about 12 ounces of fresh spinach, sauté it until wilted, and then chop and drain any excess moisture before adding it to the mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).