Reviews Add Rating & Review 19 Ratings 5 star values: 4 4 star values: 5 3 star values: 8 2 star values: 0 1 star values: 2
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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 6 sardou-style-eggs-mld108520.jpg
Ingredients Ingredient Checklist 2 tablespoons unsalted butter 1 cup thinly sliced onion (from one small onion) 3/4 pound collard greens, tough stems and center ribs removed and leaves thinly sliced (about 6 cups) 3 tablespoons dry white wine 3/4 cup heavy cream Coarse salt and freshly ground pepper 6 canned artichoke bottoms, drained (from 1 to 2 cans) 2 teaspoons fresh lemon juice 1 tablespoon extra-virgin olive oil 6 large eggs Pinch of cayenne pepper
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 6 sardou-style-eggs-mld108520.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 6
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 6
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 6
6
sardou-style-eggs-mld108520.jpg
sardou-style-eggs-mld108520.jpg
Ingredients
Ingredients
- 2 tablespoons unsalted butter 1 cup thinly sliced onion (from one small onion) 3/4 pound collard greens, tough stems and center ribs removed and leaves thinly sliced (about 6 cups) 3 tablespoons dry white wine 3/4 cup heavy cream Coarse salt and freshly ground pepper 6 canned artichoke bottoms, drained (from 1 to 2 cans) 2 teaspoons fresh lemon juice 1 tablespoon extra-virgin olive oil 6 large eggs Pinch of cayenne pepper
Directions
Preheat oven to 450 degrees. Melt butter in a skillet over medium heat. Saute onion until soft, 7 to 8 minutes. Add collards and wine; cook, stirring occasionally, until collards are tender, 8 to 10 minutes. Add cream, and reduce heat. Simmer until thickened, about 3 minutes. Season with salt and pepper; keep warm.
Toss artichokes with lemon juice and oil, and roast on a baking sheet until just beginning to brown, 7 to 9 minutes.
Poach eggs in 2 inches of gently simmering water until whites are just set and yolks are still runny, 3 to 4 minutes. Remove with a slotted spoon, and blot with a paper towel.
Divide artichokes among 6 plates. Top with creamed collards and eggs. Sprinkle with cayenne pepper.
Reviews
Add Rating & Review 19 Ratings 5 star values: 4 4 star values: 5 3 star values: 8 2 star values: 0 1 star values: 2
Reviews
Add Rating & Review 19 Ratings 5 star values: 4 4 star values: 5 3 star values: 8 2 star values: 0 1 star values: 2
Add Rating & Review
19 Ratings 5 star values: 4 4 star values: 5 3 star values: 8 2 star values: 0 1 star values: 2
19 Ratings 5 star values: 4 4 star values: 5 3 star values: 8 2 star values: 0 1 star values: 2
19 Ratings 5 star values: 4 4 star values: 5 3 star values: 8 2 star values: 0 1 star values: 2
5 star values: 4 4 star values: 5 3 star values: 8 2 star values: 0 1 star values: 2
All Reviews for Sardou-Style Eggs
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sardou-Style Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
