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    Eggs & Dairy: Eggs Sardou


    Source of Recipe


    Joel Ehrlich

    List of Ingredients




    8 Artichoke Bottoms
    1 1/2 Cups Hollandaise Sauce
    10 Anchovy Fillets -- Chopped
    2/3 Cup Smoked Ham -- Ground
    1 Small Truffle -- Slivered
    8 Eggs -- Poached & Trimmed

    Recipe



    Preheat the oven to 450ºF. Fill each artichoke bottom with chopped anchovy. Arrange on a baking sheet. Heat for 5 minutes. Set aside - keep warm. Set a poached egg on top of each artichoke. Top with Sauce Hollandaise. Sprinkle with chopped smoked ham. Top with slivers of truffle. Serve immediately. Serves 8.
 

 

 

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