Creole Eggs Sardou

Plate of Creole Eggs Sardou - poached eggs on a bed of sauteed, chopped artichoke hearts and creamed spinach, drizzled with homemade hollandaise sauce.

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What could be more perfect for the end of Mardi Gras than a luxurious and decadent brunch of Creole Eggs Sardou? It’s hangover food but with a kick! Creamed spinach, sauteed artichokes, and poached eggs are layered in a bowl and topped with velvety hollandaise sauce for a greener, more decadent take on a classic Eggs Benedict.



For the creamed spinach:

  • 4 Tablespoons butter
  • 1 medium shallot, minced
  • 1 large garlic clove, minced
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk
  • ⅓ cup grated parmesan cheese
  • ⅛ teaspoon freshly grated nutmeg
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 12-ounce package frozen chopped spinach, thawed and squeezed of excess moisture

For the hollandaise sauce:

  • 4 extra large egg yolks, room temperature
  • 4 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper, more as a garnish
  • ⅛ teaspoon cayenne pepper, optional
  • ¼ teaspoon Cajun or Creole seasoning

For the eggs sardou:

  • 1 tablespoon butter
  • 1 (14-ounce can) artichokes, drained thoroughly and roughly chopped
  • 2 teaspoons salt
  • 1 tablespoon white vinegar
  • 8 extra large eggs


Make the creamed spinach.

Melt the butter in a large skillet with high sides.

Add the shallot and garlic and saute for 1 minute or until fragrant.

Stir in the flour and cook, stirring constantly for 2 minutes.

Whisk in the milk until the mixture comes to a simmer.

Add the parmesan to the sauce and continue to whisk until the cheese melts – about 1-2 minutes.

Stir in the salt, pepper, and cayenne pepper until well combined.

Add the chopped spinach and fold into the sauce, breaking up any clumps of spinach.

Remove from the heat and set aside.

Make the hollandaise sauce.

Place the egg yolks, lemon juice, salt, pepper, cayenne, and cajun seasoning into a large blender.

Blend for 20 seconds until well combined.

Keep the blender running, slowly trickle in the melted butter, and blend until the sauce has thickened (about 30-45 seconds). Turn off the blender and set aside.

Make the sardou.

In a medium skillet over medium-high heat, melt the butter.

When the butter is foamy but not browned, add the chopped artichokes and stir to coat the artichoke pieces with butter thoroughly.

Saute, stirring and turning the pieces occasionally until the artichokes turn golden brown on the edges. Keep warm.

Poach the eggs.

Meanwhile, bring a medium pot of water to a simmer (190 degrees on an instant-read thermometer). Add the 2 teaspoons of salt and the white vinegar to the boiling water. Stir until the salt is dissolved.

Carefully crack the eggs into a small bowl and then slide the eggs into a fine-mesh strainer.

Allow any excess loose egg whites to drip out.

Hold the strainer close to the pot of water and gently tip the eggs, one at a time, into the simmering water.

Use a spoon to gently swirl the water, allowing the eggs to set for 10-15 seconds.

Keep swirling the water, cooking the eggs until the egg whites are set, but the yolk is still soft – about 3 ½ minutes.

Using a slotted spoon, remove the eggs from the water and place them on a paper towel-lined plate.

Assemble the dish.

Divide the creamed spinach into four pasta bowls.

Spoon the artichokes into the middle of each bowl and top with 2 poached eggs.

Drizzle the warm hollandaise sauce over the eggs and the creamed spinach.

Garnish with freshly cracked black pepper, salt, cayenne, and/or cajun seasoning, if desired.

Keywords: Crole eggs sardou, egg recipes, Mardi Gras, Fat Tuesday, poached eggs, creamed spinach, blender hollandaise sauce, sauteed artichokes, brunch recipes, food of New Orleans, New Orleans recipes