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EGGS SARDOU

Antoine's Restaurant Cookbook by Jr. Roy F. Guste


This dish was created by Antoine on the occasion of a dinner he hosted for the French Playwright Victorien Sardou.

Serves 1.


2 warm cooked artichoke hearts
4 anchovy fillets
2 hot poached eggs
1/3 cup Hollandaise Sauce
1 tablespoon chopped ham
2 slices truffle


Place the hot artichoke hearts on a serving dish.

Criss-cross two anchovy fillets over each.

Put a poached egg on each artichoke heart.

Pour 1/3 cup Hollandaise Sauce over the two eggs.

Sprinkle the chopped ham over the two eggs and garnish each with a truffle slice.
 

 

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