Chef Bren Boyds San Francisco Style Eggs Sardou Recipes

EGGS SARDOU

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.

EGGS SARDOU

Steps:

• Put one-half cup of creamed spinach on each of four heated plates. Smooth it over. Place two artichoke bottoms evenly spaced on top of the spinach, cut side up.
• Arrange two flat anchovy fillets, crossed, on the artichoke bottoms. Place one poached egg in the center of each artichoke bottom. Spoon one tablespoon of hollandaise sauce over each egg.
• Quickly heat the ham in a skillet and garnish the top of each egg with one tablespoon of the chopped ham or one truffle slice.

SARDOU-STYLE EGGS

Steps:

• Preheat oven to 450 degrees. Melt butter in a skillet over medium heat. Saute onion until soft, 7 to 8 minutes. Add collards and wine; cook, stirring occasionally, until collards are tender, 8 to 10 minutes. Add cream, and reduce heat. Simmer until thickened, about 3 minutes. Season with salt and pepper; keep warm.
• Toss artichokes with lemon juice and oil, and roast on a baking sheet until just beginning to brown, 7 to 9 minutes.
• Poach eggs in 2 inches of gently simmering water until whites are just set and yolks are still runny, 3 to 4 minutes. Remove with a slotted spoon, and blot with a paper towel.
• Divide artichokes among 6 plates. Top with creamed collards and eggs. Sprinkle with cayenne pepper.

CHEF BREN BOYD'S SAN FRANCISCO STYLE EGGS SARDOU

Steps:

• 1. To poach the eggs, bring a quart of water to boil in a large saucepan over high heat. Reduce the heat to low, then carefully crack the eggs into the water without breaking the yolks. Simmer gently (do not boil) about 5 minutes, or until the egg whites are opaque. Using a slotted spoon, transfer the cooked eggs to a warm plate, cover, and set aside. 2. While the eggs are cooking, melt the butter in a large skillet over medium-low heat. Add the shallots, garlic, and artichoke hearts, and sauté about 3 minutes, or until the shallots are soft and light brown. Add the spinach, salt, pepper, and nutmeg, continuing to sauté for 3 minutes, or until the spinach is wilted. Stirring occasionally, add the cream and continue to cook about 3 minutes, or until the liquid has thickened. 3. While the spinach mixture cooks, prepare the Hollandaise sauce. Combine the egg yolks, lemon juice, water, salt, pepper, and Tabasco sauce in the top half of a double boiler set over low heat. Whisk constantly until thick steam rises from the mixture, and the mixture begins to thicken. Slowly add the butter while stirring constantly. 4. Place the spinach mixture in the bottom of the bread bowl. Add the poached eggs, sprinkle with crabmeat, and top with the Hollandaise sauce. Serve hot.