Eggs Sardou


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With artichoke hearts, spinach, and a dash of tabasco, these are yummy eggs.

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Serving Size / Yield

4 servings


  • 2 egg yolks
  • 1/8 tsp. tabasco
  • 1/8 tsp. lemon juice
  • 6 oz. butter, melted
  • 1/4 tsp. salt
  • 1 1/2 C. creamed spinach (frozen will work)
  • 8 artichoke hearts
  • 4 eggs, poached

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Whip the egg yolks, Tabasco, and lemon juice in a metal mixing bowl. Place the bowl over steaming water. Cook for 1 1/2 minutes, stirring constantly. Remove from the steam. Slowly whisk in the butter. Season. Set aside. Heat the creamed spinach. Place equally on 4 plates. Top each with 2 artichoke hearts and 1 poached egg. Finish with the sauce. Serve immediately. Serves 4.

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