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Under 30 Minutes

Under 30 Minutes

Sardou-Style Eggs

  • prep: 30 mins
    total time: 30 mins
  • servings: 6

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Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup thinly sliced onion (from one small onion)
  • 3/4 pound collard greens, tough stems and center ribs removed and leaves thinly sliced (about 6 cups)
  • 3 tablespoons dry white wine
  • 3/4 cup heavy cream
  • Coarse salt and freshly ground pepper
  • 6 canned artichoke bottoms, drained (from 1 to 2 cans)
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 6 large eggs
  • Pinch of cayenne pepper

Directions

  1. Step 1

    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.

  2. Step 2

    Toss artichokes with lemon juice and oil, and roast on a baking sheet until just beginning to brown, 7 to 9 minutes.

  3. Step 3

    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.

  4. Step 4

    Divide artichokes among 6 plates. Top with creamed collards and eggs. Sprinkle with cayenne pepper.

Source
Martha Stewart Living, June 2012

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