Sunday, February 20, 2011

Eggs Sardou and Grand Mimosa's! New Orleans Mardi Gras Style Breakfast all the way!

Eggs Sardou Created by Antoine’s Restaurant ~ New Orleans, Louisiana

 This is one of New Orleans' grand egg dishes, created, as were so many classic dishes, at Antoine's Restaurant. Prepare the creamed spinach ahead of time. Use fresh or frozen artichoke bottoms (fresh is always preferable), but make sure they're the best quality. Warm them up and set the pan in a 175F oven; do the same with the creamed spinach. Prepare the hollandaise sauce and set the container in warm water while you poach the eggs. Assemble on warmed plates.
Serves 6


3 cups creamed spinach (recipe below)
6 large (or 12 small) artichoke bottoms
12 poached eggs
3 cups Hollandaise sauce

Ingredients for Creamed spinach:

2 cups fresh spinach, cooked, well-drained and finely chopped
1 cup New Orleans-style Bechamel sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Directions for Creamed Spinach:

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.

Poaching the eggs:

Break each egg you want to poach into an individual small cup. In a sauté 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.

Directions for Assembly of the Eggs Sardou:

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. 

Serving Suggestions: Serve with Toast and or hash brown potatoes.

Grand Mimosa

1 tbsp Grand Marnier
2 ounces of cold orange juice (Oh, if you have fresh orange juice, what a special treat!)
 Orange slice for garnish if using a large wine glass (not a flute - no garnish with a flute)
 Crushed ice (optional)
Pour orange juice into a champagne flute (I use just a tiny bit of crushed ice in mine)
Add champagne and Grand Marnier to fill the glass but be careful not to overfill
Garnish with a slice of orange if using a glass other than a flute
If you want more ice, use a large wine glass and pour 3 parts of champagne in the glass and then add 2 parts orange juice.

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