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Sardou-Style Eggs

Sardou-Style Eggs

Martha Stewart Living, June 2012 http://www.marthastewart.com/901386/sardou-style-eggs
4.142855
Rated
82.8571100(7)7
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 6

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. 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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