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Ingredients

• 2 egg yolks
• 1 Tbs. fresh lemon juice
• 2 tsp. water
• Salt and freshly ground white pepper, to taste
• Pinch of cayenne pepper
• 16 Tbs. (2 sticks) unsalted butter, melted
• 2 Tbs. chopped fines herbes (fresh chives,
  ; tarragon, parsley and chervil)
• 4 cups creamed spinach (see related recipe)
• 8 cooked artichoke hearts (fresh or canned),
  ; halved
• 8 poached eggs
• 8 slices toast, halved diagonally

Description

Named For The French Playwright Victorien Sardou, This Egg Dish Was First Served At Antoine's Restaurant In New Orleans. Today, Eggs Sardou Is Featured On Brunch Menus Throughout The City.

Williams-Sonoma