Eggs Sardou Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: flour,
1 tsp: salt,
1: lemon half,
2: artichokes,, trimmed of
Directions:
: leaves and stems
1 TB olive oil
1/4 c chopped onion
1 TB chopped garlic
6 c fresh spinach leaves, --
: stemmed and rinsed
1 c homemade or prepared
: bJchamel -- (cream) sauce
1/2 ts Tabasco
: Salt and white pepper
1 TB white vinegar
2 eggs
: Hollandaise sauce, for
: serving -- (see recipe)
Prepare artichoke bottoms: In a large, nonreactive pot whisk flour
with a little water to make a smooth paste; whisk in about 1 quart of
water and add salt. Squeeze juice from lemon half into water, then
add peel. Bring to a boil, simmer 5 minutes and add artichoke
bottoms. Cover, reduce heat to simmering and cook until artichokes
are tender, and base can be pierced with tip of a knife, 25 to 30
minutes. Let artichokes cool in their liquid. When artichokes are
cool enough to handle, use a small spoon to scoop out chokes. Use a
sharp knife to trim any remaining leaves.
Prepare creamed spinach: In a skillet heat oil with onion and garlic
over medium heat until tender. Add spinach in handfuls, stirring
until it reduces and releases its liquids. Cook until liquid
evaporates, 2 minutes. Fold in warm bJchamel sauce and season to
taste with Tabasco, salt and pepper. Keep warm.
Poach eggs: In a shallow saucepan or skillet bring 2 inches cold
water and vinegar to a boil over medium heat. Reduce heat until water
simmers gently. Break eggs, one at a time, into a ramekin or coffee
cup; holding ramekin as close as possible to water, gently slip egg
into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for
medium-soft. Using a slotted spoon, scoop out eggs and if necessary,
gently pat dry with paper towels. Season with salt and pepper.
To assemble: Make a bed of spinach on 2 warmed plates and top with
artichoke cups. Spoon a little Hollandaise sauce into cups and top
with poached eggs. Spoon remaining sauce over eggs and serve
immediately. Yield: 2 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE051
From: Rowaan Date: Sat, 19 Oct 1996 23:30:58
~0400
Source from luhu.jp
1 TB olive oil
1/4 c chopped onion
1 TB chopped garlic
6 c fresh spinach leaves, --
: stemmed and rinsed
1 c homemade or prepared
: bJchamel -- (cream) sauce
1/2 ts Tabasco
: Salt and white pepper
1 TB white vinegar
2 eggs
: Hollandaise sauce, for
: serving -- (see recipe)
Prepare artichoke bottoms: In a large, nonreactive pot whisk flour
with a little water to make a smooth paste; whisk in about 1 quart of
water and add salt. Squeeze juice from lemon half into water, then
add peel. Bring to a boil, simmer 5 minutes and add artichoke
bottoms. Cover, reduce heat to simmering and cook until artichokes
are tender, and base can be pierced with tip of a knife, 25 to 30
minutes. Let artichokes cool in their liquid. When artichokes are
cool enough to handle, use a small spoon to scoop out chokes. Use a
sharp knife to trim any remaining leaves.
Prepare creamed spinach: In a skillet heat oil with onion and garlic
over medium heat until tender. Add spinach in handfuls, stirring
until it reduces and releases its liquids. Cook until liquid
evaporates, 2 minutes. Fold in warm bJchamel sauce and season to
taste with Tabasco, salt and pepper. Keep warm.
Poach eggs: In a shallow saucepan or skillet bring 2 inches cold
water and vinegar to a boil over medium heat. Reduce heat until water
simmers gently. Break eggs, one at a time, into a ramekin or coffee
cup; holding ramekin as close as possible to water, gently slip egg
into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for
medium-soft. Using a slotted spoon, scoop out eggs and if necessary,
gently pat dry with paper towels. Season with salt and pepper.
To assemble: Make a bed of spinach on 2 warmed plates and top with
artichoke cups. Spoon a little Hollandaise sauce into cups and top
with poached eggs. Spoon remaining sauce over eggs and serve
immediately. Yield: 2 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE051
From: Rowaan
~0400
Source from luhu.jp