Sardou Eggs Florintine

Name: Sardou Eggs Florintine
Yield: 10
Ingredients: 50.0ml Extra virgin olive oil; 2.0x Garlic cloves; 2.0g Nutmeg; 1.0x Kale bunch, trimmed, veins removed; 1.0l KNORR Hollandaise Sauce Gluten Free 1L; 1.0x Lemon, zested; 6.0x Anchovy fillets, finely chopped; 0.0[_] ¼ Flat leaf parsley bunch, chopped; 20.0x Eggs; 400.0g Artichoke hearts; 10.0x English muffins, halved; 0.0[_] Roasted tomatoes, to serve

Eggs Sardou is a classic Creole dish originating from Louisiana. Traditionally served on a bed of creamed spinach, in this recipe the latter has been replaced with a delicious garlicky kale sautéed in extra virgin olive oil to appeal to the health-conscious.

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Kale

Extra virgin olive oil 50.0 ml
Garlic cloves 2.0 x
Nutmeg 2.0 g
Kale bunch, trimmed, veins removed 1.0 x

Lemon Anchovy Hollandaise

KNORR Hollandaise Sauce Gluten Free 1L 1.0 l
KNORR Hollandaise Sauce Gluten Free 1L
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Lemon, zested 1.0 x
Anchovy fillets, finely chopped 6.0 x
¼ Flat leaf parsley bunch, chopped

Eggs

Eggs 20.0 x

To Serve

Artichoke hearts 400.0 g
English muffins, halved 10.0 x
Roasted tomatoes, to serve

Eggs

American

Other European

Casual Dining

Cafe/Takeaway

Breakfast & Brunch

Eggs Benedict

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Preparation

Kale
- Heat half the oil in a large pan over medium low heat. Add garlic and nutmeg and cook for 2 minutes or until aromatic then add kale and toss until wilted. Cover and keep warm.
Lemon Anchovy Hollandaise
- Gently warm KNORR Hollandaise Sauce GF in a pan. Add lemon zest, anchovy and parsley and stir until the sauce is well-combined and warmed through. Cover and keep warm.
Eggs
- Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
To Serve
- Heat the remaining oil in a frying pan over medium heat and warm through the artichoke hearts.
- Toast the muffin halves and place on serving plates. Top with wilted kale, artichoke hearts and two eggs. Spoon over the lemon anchovy hollandaise and serve with roasted tomatoes.