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Sardou-Style Eggs


Our take on the famous New Orleans-style poached eggs includes creamed collard greens and roast artichoke bottoms.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, June 2012


  • 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


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

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

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