Preparation
Cooked fresh spinach is creamed with a bechamel sauce. A drop or two of Tabasco sauce is added. The artichoke bottoms are warmed in a 175°F oven for five to ten minutes. The eggs Sardou are assembled by placing spoonfuls of the warm creamed spinach on a warmed plate. The artichoke bottoms are placed on top of the creamed spinach and the poached eggs are set inside the artichoke bottoms. The assembly is then covered in the Hollandaise sauce. Some cooks omit nutmeg and cloves from the bechamel sauce when using it to cream spinach for eggs Sardou. The eggs Sardou served at Antoine's Restaurant include truffles, ham and anchovies. Other restaurants typically omit one or more of these three ingredients.
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