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Indian Eggs Sardou (Poached Eggs with Spinach and Spiced Hollandaise)


Kim Sunee By: Kim Sunee @

This Indian eggs Sardou recipe features sautéed spinach, a poached egg, and a blender hollandaise sauce flavored with cayenne and turmeric. 

eggs sardou on a white plate

Holiday brunches are one of my favorite meals, both for the company of friends and family near and far and because it’s a chance to cook food I wouldn’t usually make. This recipe is a riff on Eggs Sardou, a classic New Orleans brunch dish I ate growing up in the Big Easy.

Created at Antoine’s, the oldest family-run restaurant in the United States (established in 1840), it brings together creamed spinach, artichokes, and a poached egg topped with rich hollandaise sauce. Nothing says brunch more than a creamy hollandaise sauce! Have no fear, though, this Indian eggs sardou recipe uses a blender hollandaise sauce that takes little skill to whip up.

For an extra Sukhi’s touch, instead of cream in the spinach, we added a packet of the Madras Spice Mix and a pinch of turmeric and Cayenne in the sauce. Together, the flavors work wonders with the egg and artichoke bottoms.

What is Hollandaise Sauce?

Of the key components of this easy brunch recipe, the homemade hollandaise sauce is what prevents most people from making eggs Sardou at home. What you likely don’t realize is that hollandaise sauce is so easy to make from scratch. It’s a simple combination of melted butter, egg yolks, and lemon juice. We’ve included a few additional spices to our hollandaise sauce to give it even more flavor.

Hollandaise sauce is typically made in a saucepan, but this eggs Sardou recipe uses a blender hollandaise sauce instead — it tastes the same, but is even easier to make!

sliced eggs sardou on a white plate covered with egg yolk

How to Make Hollandaise Sauce in a Blender

To make a blender hollandaise sauce, you need to put the egg yolks, lemon juice, spices, and salt in a blender. Blend that until just combined, and then slowly pour in the melted butter while the machine is still running. Let the blender run for a few seconds on high, then taste the homemade hollandaise to see if it needs more salt or cayenne pepper. Once the sauce is finished, it should be light yellow in color and ultra creamy.

If you can handle making this easy hollandaise, then you can definitely mange the rest of this eggs Sardou recipe!

Tips for the Best Eggs Sardou

  • I always make a double batch of the homemade hollandaise sauce, because once you start eating it, it’s hard to stop.
  • You can use frozen artichoke bottoms or buy fresh whole ones to steam; enjoy the leaves with extra sauce as you trim your way to the heart and bottom.
  • Let the melted butter rest for a minute or two before pouring it into the blender hollandaise. If you add the butter while it’s still piping hot, you run the risk of curdling the eggs.
  • Eggs Sardou is best enjoyed right away, as the poached eggs and hollandaise don’t reheat well.

two servings of eggs sardou on white plates with forks

More Easy Indian Recipes:

Indian Eggs Sardou

This Indian eggs Sardou recipe features spinach, a poached egg, and a blender hollandaise sauce flavored with cayenne and turmeric. 

Course Main Course
Cuisine Indian
Keyword eggs sardou, hollandaise
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 6 people

Ingredients

  • 6 frozen artichoke bottoms or whole artichokes, trimmed and prepared (see below)
  • 1 tsp canola or olive oil
  • 1 (16-ounce) bag spinach washed and dried
  • 1 packet Sukhi's Madras Spice Mix
  • 2 tbsp plain white vinegar
  • 6 eggs

For the Hollandaise Sauce

  • 3 egg yolks
  • 2 tsp lemon juice fresh
  • 1 pinch cayenne
  • 1 pinch turmeric ground
  • 1 pinch salt
  • 3/4 cup unsalted butter melted

Instructions

  1. Prep the artichokes: Using a sharp knife, cut crosswise about 1/3 from the top of the artichoke; discard top. Trim pointy tips of remaining leaves with scissors. Trim the bottom stalk of the artichoke. Place trimmed artichokes in a large pot of lightly salted boiling water and cook until bottoms are tender when pierced with a knife point. Remove and drain in a colander. 

  2. When cool enough to handle, remove leaves (save to enjoy with some of the sauce) and remove choke from center of artichoke; discard choke. Using a spoon, scrape the bottom of the artichoke until clean of any choke. Trim bottoms and place on serving plates.

  3. Prep the spinach: While artichokes are cooking, heat oil in a large pan over medium-high heat and add Sukhi's Madras Spice Packet Mix; stir until fragrant, about 1 minute. Add spinach, in batches if needed, and cook until just wilted. Drain cooked spinach in a colander to remove excess liquid.

  4. Poach the eggs: Heat water in a large shallow pan. Add vinegar and bring to a boil. Crack an egg into a small individual dish; repeat with remaining eggs. 

  5. When water boils, reduce heat to maintain a low simmer (small bubbles on the surface of the water) and using a slotted spoon, swirl the water in a circular motion; add one egg into the center of the whirlpool you've created and gently, using a spoon, scoop the egg whites close to and over the yolk. Repeat with remaining eggs. 

  6. Let cook about 2 1/2 minutes, or until the yolk is just set. Gently remove eggs, using a large slotted spoon, and place on a plate lined with paper towels so the eggs can drain. 

  7. Make hollandaise sauce: In a high-powered blender, place the egg yolks, lemon juice, spices and salt. Blend just to combine. With the blender running, slowly add/drizzle in the melted butter. Run blender for a few seconds on high. Taste and add more salt, cayenne or turmeric, as needed. The sauce should be light and creamy.

  8. To serve:  Divide spinach evenly over the artichoke bottoms (you may need to reheat them for a few seconds in the microwave). Place a poached egg on top of each artichoke. Spoon Hollandaise sauce over and serve at once with a pinch of cayenne for garnish.

Recipe Notes

  • You can rub the artichoke all over with lemon or garlic before cooking it for added flavor.
  • You might have to poach the eggs in two batches, depending on the size of your pan. You don't want the eggs to touch while poaching.
  • If you make the hollandaise sauce in advance, keep warm in a bowl placed over a pot of simmering water. Make sure the bowl doesn't touch the water, or you'll have scrambled eggs. If your sauce sits too long and gets thick, drizzle in about 1 teaspoon very hot water and whisk vigorously.

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