Under 30 Minutes

Sardou-Style Eggs

Name: Sardou-Style Eggs
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
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

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

Prep: 30 mins
Total Time: 30 mins
Servings: 6

Source: Martha Stewart Living, June 2012

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

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.