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Eggs Sardou

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Spread one half a cup of warm creamed spinach on a fancy dinner plate.  Place 1 or 2 artichoke bottoms on the bed of spinach.  Then gently poach two eggs and spoon them onto the bed of spinach and artichoke hearts.  And frankly as far as we’re concerned, you could be done, but in New Orleans they completely cover the eggs in hollandaise sauce.

Handmade Hollandaise

3 large egg yolks
2 tablespoons cold water
1 stick of butter
2 teaspoons fresh lemon juice
a sprinkling of cayenne

Put egg yolks and water in a heavy 3 quart saucepan.  In a separate small saucepan, melt the butter over low heat.  When melted, remove from heat.

Place the pan containing the egg yolks over another very low burner and begin whisking with a wire whisk, steadily for 2 or 3 minutes, the yolks will get thick and pale.  Pour in 2 tbs melted butter, beating constantly.  Remove pan from heat and continue whisking. Add the remaining butter in small amounts as you whisk.  Then put the pan back on the stove on low heat. 

Add lemon juice and cayenne and beat a bit more, slowly, until the sauce is well blended.  It should look a little glossy and almost stand in small peaks when you pull the whisk out.  Use immediately.  Or if you need to a llittle extra prep time, keep the hollandaise warm by placing the pan in a warm bowl of water and whisk for 30 seconds again before you use it.

 

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