EGGS SARDOU
Eggs Sardou is a creation of Antoine's, one of New Orleans' grand old-line restaurants, where it traditionally is composed of poached eggs nestled atop artichoke hearts and creamed spinach, and topped with Hollandaise Sauce. It makes a delicious appetizer, and when the portion size is doubled, makes a filling brunch dish.
Provided by Emeril Lagasse
Categories main-dish
Time 55m
Yield 4 appetizer servings
Number Of Ingredients 29
Steps:
- 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.
- 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.
- 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.
- Remove the eggs with a slotted spoon, and place on a large plate.
- 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.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- 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.
- 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.
ARTICHOKE BENEDICT
I love artichokes and eggs benedict. When I found this recipe I immediatly made it for breakfast the next morning. It is a beautiful and elegant breakfast dish that is great for a special occasion or romatic morning.
Provided by NcMysteryShopper
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preparing Artichokes.
- Wash artichokes under cold running water.
- Cut off stems at base and remove small bottom leaves.
- Stand artichokes upright in deep saucepan large enough to hold snugly.
- Add 1 teaspoon salt and two to three inches boiling water.
- (Lemon juice, herbs, garlic powder or onion powder may be added, if desired).
- Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork.
- (Add a little more boiling water, if needed).
- Turn artichokes upside down to drain.
- Artichoke Benedict.
- Brown Canadian bacon slices in skillet.
- Poach eggs in boiling, salted water.
- Spread leaves of artichoke open like flower petals.
- Remove center petals and fuzzy centers from artichokes and discard.
- Place bacon slices into artichoke centers, covering bottom, and top with poached eggs.
- Holladnaise Sauce.
- In small saucepan, heat together egg yolks, water and lemon juice.
- Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
- Stir in butter, 1 piece at a time, until melted and sauce is thickened.
- Stir paprika, red pepper and salt to taste.
- Remove from heat.
- Spoon over eggs.
ARTICHOKE-SCRAMBLED EGGS BENEDICT
Artichoke bottoms take the place of English Muffins in this quick & very elegant supper or breakfast. Substitute reoasted mushrooms for the pancetta for a vegetarian option. Serve with a tossed salad of baby greens and/or some fruit salad. Found in EatingWell March/April 2008 edition.
Provided by Manami
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F
- Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano.
- Place them top-side down on half of a large baking sheet.
- Spread pancetta in an even layer on the other half.
- Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
- Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth.
- Beat eggs and egg whites in a large bowl.
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.
- Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
- To serve, divide the artichoke bottoms among 4 plates.
- Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.
- Garnish with oregano sprigs, if desired.
- **Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans-found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.
Nutrition Facts : Calories 339, Fat 16.3, SaturatedFat 4.3, Cholesterol 324.2, Sodium 634, Carbohydrate 30.6, Fiber 14.4, Sugar 1.9, Protein 22.8
ARTICHOKE AND EGG SPREAD
Eat with crackers. Friends will think you are good at exotic cooking with this mix of curry powder.
Provided by The genealogist cook
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.
Nutrition Facts : Calories 140 calories, Carbohydrate 3.6 g, Cholesterol 72.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 232.9 mg, Sugar 0.3 g
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