Brennan’s signature breakfasts include all sorts of rich egg dishes. Eggs Sardou combines poached eggs with creamed spinach and artichoke bottoms. The dish is silky, a wonderful combination of simple ingredients.
- Creamed Spinach
- Unsalted Butter - 1 cup
- White Onions - 1-1/2 cups, chopped
- Spinach - 8 cups blanched, drained, chopped
- Flour - 1-1/4 cups
- Milk - 4 cups
- Salt - about 1 teaspoon
- Freshly ground black pepper - about 1/2 teaspoon
- Grated Nutmeg - 1/2 teaspoon
- Hollandaise Sauce
- Egg Yolks - 8 large
- Lemon Juice - 3 tablespoons
- Salt - 1 teaspoon
- Cayenne Pepper - 1/4 teaspoon, or to taste
- Unsalted Butter - 1-1/2 pounds, clarified
- Hawaiian or kosher salt and freshly ground pepper to taste
- Poached Eggs
- Water - 3 quarts
- White Vinegar - 2 cups
- Eggs - 16 large
- Artichoke Bottoms - 16 large, cooked
To prepare the creamed spinach: Melt the butter over low heat in a heavy saucepan. Add the chopped onion and cook just until softened. Stir in the chopped spinach and simmer until hot, about 10 minutes.
Add the flour gradually to the spinach, stirring constantly. Add the milk, still stirring constantly, and cook until slightly thickened and hot. Season with salt, pepper, and nutmeg and cook another 3 minutes. Set aside; keep warm.
To prepare the Hollandaise Sauce: Put the egg yolks, lemon juice, salt, and cayenne in the top of a double boiler over simmering water. Beat the mixture with a whisk until the eggs begin to thicken. Remove from the hat and slowly whisk in the melted butter, whisking constantly until the sauce reaches a thick consistency. Adjust seasonings. Keep warm over tepid water or in an insulated container.
To poach the eggs: Bring the water and vinegar to a boil in a large saute pan. Adjust the heat to keep the water at a simmer. Crack the eggs into the water. Cook until the whites are firm, about 2 minutes. Lift the poached eggs out of the water with a slotted spoon. Place the eggs on a triple thickness of paper towels until ready to use.
To assemble and serve: Divide the creamed spinach among warmed serving plates. Place an artichoke bottom on each. Top each artichoke bottom with two poached eggs. Ladle Hollandaise Sauce over the eggs to cover, drizzling a little sauce over the spinach.