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Eggs Sardou by Alex Hitz

Eggs “Sardou”

For two centuries New Orleans has been known as a town of innovative Creole-French cuisine, for quality in its kitchens, and for unprecedented and exacting culinary standards. It was the food capital of America long before the first American foodie drew his or her first breath. My favorite restaurant there is Galatoire’s, and I adapt here one of their time-honored festive lunch dishes. Here’s the glory: the Spinach-Artichoke mixture can be done ahead of time and frozen, and heated up in your microwave when it’s time for these easy, impressive eggs.


6 eggs
3 English muffins, split and toasted
6 lightly poached eggs
12 tablespoons Creamed Spinach with Artichokes, warmed
One recipe Perfect Hollandaise Sauce



  • Lightly poach the eggs in salted water and reserve.

  • On each of 6 toasted English muffin halves, place 2 tablespoons of the creamed spinach and artichokes, 1 poached egg, and 2 tablespoons of the hollandaise sauce. Serve immediately.

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