New Orleans Eggs Sardou Skillet
New Orleans brunch tradition reading poached eggs nested over creamed spinach and artichoke hearts then blanketed in hollandaise, plated alongside a buttery English muffin and Creole hash browns for the French Quarter weekend brunch skillet.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and quarter artichoke hearts. Finely chop shallot and mince garlic. Coarsely grate potato, squeeze dry in a towel. Chop chives. Bring lemon juice to room temperature.
Char
Heat 1 tbsp oil in a large heavy skillet over medium-high 90 seconds. Divide grated potato in half. Press first half flat with 1 tsp Creole seasoning, 1 tsp salt, and 1/4 tsp black pepper. Fry 4 minutes per side undisturbed until deep golden. Transfer to a plate and repeat with remaining potato and seasonings.
Build 1
Melt 40g butter in a saucepan over medium 60 seconds. Add shallot 2 minutes until softened. Stir in garlic, nutmeg, 1 tsp salt 30 seconds. Add spinach, wilt 90 seconds. Fold in artichokes and heavy cream over low 2 minutes until thick.
Build 2
Melt remaining 100g butter in a small saucepan over low until liquid. Whisk 2 egg yolks, lemon juice, cayenne, white pepper, 1 tsp salt in a heat-safe bowl over barely simmering water 90 seconds until thickened. Slowly drizzle butter while whisking until thick and glossy.
Poach
Bring water to a bare simmer in a medium saucepan over medium-low. Add white vinegar. Crack 4 eggs into cups, slide into water gently in two batches. Poach 3 minutes for jammy yolks. While eggs poach, toast 2 English muffins split side down in a dry skillet over medium 60 seconds until golden.
Plate
Divide creamed spinach and artichoke between two plates. Set 2 poached eggs over each portion (lift with slotted spoon to drain). Spoon hollandaise generously over eggs, scatter chives. Set hash browns and toasted muffin alongside each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.