Eggs Sardou

🧂 Ingredients

• 8 large eggs
• 8 medium artichoke bottoms

  (see note for fresh vs. frozen or canned)
• 350 g spinach

  (12-13 oz)
• 85 g chopped artichoke

  (3 oz; ~1/2 cup) (see note for fresh vs. frozen)
• 60 g butter

  (4 Tbsp) separated into 1 and 3 tbsp portions
• 40 g onion

  minced (1/4 cup)
• 1 clove garlic

  minced
• 65 g flour

  (1/2 cup)
• 350 ml milk

  (1.5 cups) preferably whole-fat
• 1/4 tsp salt

  or to taste
• pinch pepper

  to taste
• pinch nutmeg
• 2 large egg yolks
• 2 teaspoons lemon juice

  or white wine vinegar
• 2 teaspoons Dijon mustard

  (optional)
• dash Tabasco sauce

  or other similar hot sauce
• pinch salt
• 1/2 cup butter

  (8 tbsp/1 stick/113 grams)

Instructions

• 1 Poach eggs to just below desired level of doneness, then set aside in ice bath
  (alternatively, cook at the end).  Reheat in warm water along with artichoke
  bottoms later - about 45 seconds to 1 minute (see 'To Serve' below)
• 2 If you're using frozen artichoke bottoms, allow them to come to room temperature
  or warm them up a bit in a warm-water bath.  Chop enough artichoke bottoms to
  yield 85 g (about 1/2 cup) for the next step, but ensure that you have enough
  left to serve all of the eggs on.
• 3 Bring a large pot of water to a gentle boil.  Cook the spinach for about 2
  minutes, then drain and rinse thoroughly with cold water.  Chop the spinach and
  drain the water again, squeezing to get as much moisture out as possible.  Set
  aside with chopped artichokes.
• 4 Melt the butter in a skillet over medium heat.  Saute the onions and garlic in
  butter until the onions are translucent but not browned; about 5-6 minutes.
• 5 Add flour to the pan, mix and cook for about 2 minutes.  The resulting roux may
  be very thick, but this is ok.  Do your best to spread it around the pan and
  keep the heat low enough to avoid scorching the roux.
• 6 Add milk, cook on low temp for about 5 minutes. Do not boil!
• 7 Stir in spinach, artichoke, and spices.  Set aside but keep warm.
• 8 (Blender or immersion blender version - see notes for stovetop version)
  Melt butter in a small saucepan.  Keep warm.
• 9 Combine remaining ingredients in a small blender or food processor, or in a
  container that fits the head of an immersion blender (I prefer the immersion
  blender).
• 10 Blend ingredients together.  While blending, slowly pour in butter, a little at
  a time.  Once entirely combined, adjust to taste with salt or lemon juice if
  needed.  Use as soon as possible.
• 11 Bring a pot of water to a low simmer.
• 12 Heat up the artichoke bottoms in the simmering water, and finish the eggs (about
  1 minute).
• 13 On a warmed plate, serve creamed spinach topped with an artichoke bottom and a
  poached egg.  Top with Hollandaise and garnish of your choice (e.g. a bit of
  Tabasco sauce, some paprika, and/or fried tomato skins).  Serve immediately.

Nutrition Info