Food & Cooking Recipes Breakfast & Brunch Recipes Sardou-Style Eggs 3.5 (19) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 6 Our take on the famous New Orleans-style poached eggs includes creamed collard greens and roast artichoke bottoms. Ingredients 2 tablespoons unsalted butter 1 cup thinly sliced onion (from one small onion) ¾ pound collard greens, tough stems and center ribs removed and leaves thinly sliced (about 6 cups) 3 tablespoons dry white wine ¾ 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 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. Toss artichokes with lemon juice and oil, and roast on a baking sheet until just beginning to brown, 7 to 9 minutes. 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. Divide artichokes among 6 plates. Top with creamed collards and eggs. Sprinkle with cayenne pepper. Print