Sardou-Style Eggs

Prep Time:
30 mins
Total Time:
30 mins

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


  • 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


  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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