CHEF BREN BOYD'S SAN FRANCISCO STYLE EGGS SARDOU

Chef Bren Boyd's San Francisco Style Eggs Sardou image

Number Of Ingredients 20

4 eggs
2 tablespoons butter
1 teaspoon chopped shallot
1 teaspoon chopped garlic
1/2 cup chopped cooked artichoke hearts
1 pound coarsely chopped spinach
salt to taste
black pepper to taste
dash nutmeg
1/2 cup heavy cream
3/4 cup flaked crab meat preferably Dungeness
1 to 1 3/4 pound Bread Bowl
HOLLANDAISE SAUCE
4 egg yolk
2 tablespoons fresh lemon juice
1 teaspoon water
pinch salt
pinch black pepper
dash Tabasco sauce
2 sticks (8 ounces) butter melted

Steps:

1. To poach the eggs, bring a quart of water to boil in a large saucepan over high heat. Reduce the heat to low, then carefully crack the eggs into the water without breaking the yolks. Simmer gently (do not boil) about 5 minutes, or until the egg whites are opaque. Using a slotted spoon, transfer the cooked eggs to a warm plate, cover, and set aside. 2. While the eggs are cooking, melt the butter in a large skillet over medium-low heat. Add the shallots, garlic, and artichoke hearts, and sauté about 3 minutes, or until the shallots are soft and light brown. Add the spinach, salt, pepper, and nutmeg, continuing to sauté for 3 minutes, or until the spinach is wilted. Stirring occasionally, add the cream and continue to cook about 3 minutes, or until the liquid has thickened. 3. While the spinach mixture cooks, prepare the Hollandaise sauce. Combine the egg yolks, lemon juice, water, salt, pepper, and Tabasco sauce in the top half of a double boiler set over low heat. Whisk constantly until thick steam rises from the mixture, and the mixture begins to thicken. Slowly add the butter while stirring constantly. 4. Place the spinach mixture in the bottom of the bread bowl. Add the poached eggs, sprinkle with crabmeat, and top with the Hollandaise sauce. Serve hot.

Nutrition Facts : Nutritional Facts Serves