Eggs Sardou from Brennan's 417 Royal St. New Orleans Cookbook (page 14) by Rima Collin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IowanCorn on January 05, 2026

    It was okay, but I think it could have been better. The amount of flour for the roux was way too much, and that's after I lowered the amount considerably. The creamed spinach and the hollandaise sauce combined made this a really rich dish, but the combo of spinach and artichoke is always a nice combo. I did have a microwave dish for poaching eggs which made that step easy. Not sure I'd do this exact recipe again, but Egg Sardou is now a brunch repeater.

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