Sardou-Style Eggs

Name: Sardou-Style Eggs
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons unsalted butter; 1 cup thinly sliced onion (from one small onion); 0.75 pound collard greens, tough stems and center ribs removed and leaves thinly sliced (about 6 cups); 3 tablespoons dry white wine; 0.75 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

3.5

(19)

By

Martha Stewart Editors

Updated on May 16, 2017

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.