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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