Eggs Sardou (Emeril Lagasse) Recipe

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Eggs Sardou (Emeril Lagasse)
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Ingredients
10
Count
Nutrition
125
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
  2. Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
  3. Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
  4. Remove the eggs with a slotted spoon, and place on a large plate.
  5. Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
  6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  7. 2 1/2 tablespoons paprika
  8. 2 tablespoons salt
  9. 2 tablespoons garlic powder
  10. 1 tablespoon black pepper
  11. 1 tablespoon onion powder
  12. 1 tablespoon cayenne pepper
  13. 1 tablespoon dried oregano
  14. 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly.
  16. Yield: 2/3 cup
  17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  18. Sauteed Spinach:
  19. Olive oil, for sauteing
  20. 1 pound fresh spinach, tough stems removed and washed well
  21. 1 teaspoon minced garlic
  22. Salt and freshly ground pepper
  23. Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot.
  24. Hollandaise Sauce:
  25. 3 egg yolks
  26. 2 teaspoons water
  27. 1/2 cup clarified butter, or 1 stick unsalted butter, melted
  28. 1 1/2 teaspoons fresh lemon juice
  29. 1/4 teaspoon salt
  30. Pinch cayenne
  31. In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.
  32. Yield: 1 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 125.27 Kcal (524 kJ)
Calories from fat 81.09 Kcal
% Daily Value*
Total Fat 9.01g 14%
Cholesterol 203.56mg 68%
Sodium 453.48mg 19%
Potassium 142.22mg 3%
Total Carbs 0.5g 0%
Protein 10.5g 21%
Iron 1mg 6%
Calcium 30.5mg 3%
Amount Per 100 g
Calories 175.32 Kcal (734 kJ)
Calories from fat 113.49 Kcal
% Daily Value*
Total Fat 12.61g 14%
Cholesterol 284.89mg 68%
Sodium 634.68mg 19%
Potassium 199.05mg 3%
Total Carbs 0.7g 0%
Protein 14.7g 21%
Iron 1.4mg 6%
Calcium 42.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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