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Jazz Brunch Eggs Sardou

Eggs Sardou

MAKES 8 SERVINGS
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Ingredients Method

Ingredients
  

  • 8 cooked fresh artichoke hearts
  • 8 lemon slices
  • 2 teaspoons kosher salt divided
  • 8 tablespoons water
  • 8 large eggs
  • ½ teaspoon ground white pepper
  • Creamed Spinach recipe follows
  • Hollandaise Sauce recipe follows
  • 8 large fresh shrimp boiled, peeled, and deveined (tails on)
  • Garnish: paprika or ground red pepper

Method
 

  1. In a large saucepan, place artichokes, lemon slices, and 1 teaspoon salt. Cover with water by ½ inch, and heat over low heat. Keep warm until ready to use.
  2. Preheat oven to 350°. Place 1 tablespoon water into each well of a nonstick 8-cup muffin pan. Carefully crack 1 egg into each well. Sprinkle eggs evenly with white pepper and remaining 1 teaspoon salt.
  3. Bake until whites are set but yolks are still runny, 9 to 10 minutes. Let stand 1 to 2 minutes. Run a thin knife around the outside edge of each egg and then remove with a slotted spoon. Place on paper towels, gently patting dry.
  4. For each serving, use 1 artichoke heart. Top with about ⅓ cup Creamed Spinach. Top with 1 prepared egg. Finish with Hollandaise Sauce and top with 1 shrimp. Garnish with paprika or ground red pepper, if desired. Serve immediately.