Comments on: Eggs Sardou Recipe

By: Nola Cuisine » Blog Archive » Creole Choron Sauce Recipe

Nola Cuisine » Blog Archive » Creole Choron Sauce Recipe — Thu, 07 May 2009 03:30:27 +0000

[...] or any fried seafood for that matter. It’s nothing more than equal parts of Creole Sauce and Hollandaise. Here is the recipe with links to my recipes for both [...]

By: John

John — Fri, 13 Mar 2009 14:50:59 +0000

I am eager to try this recipe. When visiting NoLa, stay at Ashton’s B&B on Espalande. Patrick, the inn keeper, will make the best Egg Sardou imaginable. Thanks for the recipe.

By: Sarah

Sarah — Wed, 24 Dec 2008 17:03:44 +0000

I made these just this morning for Christmas eve breakfast. I altered the recipe by using 2 t. of cornstarch mixed into 1/2 c. of cold heavy whipping cream (instead of reducing 2 c. heavy cream to 1/2 c.) before adding it to the spinach. I also did not serve with hollandaise sauce, I felt the runny yolk of the poached egg would suffice. My family and I found the dish to be absolutely delicious without being so heavy. I will definitely make this again.

By: __s_i_m_p_l_y__t_i_m_o_t_h_y__

__s_i_m_p_l_y__t_i_m_o_t_h_y__ — Fri, 07 Apr 2006 22:48:04 +0000

Beautiful dish.

Thanks for the site. I love reading and cooking Creole/Cajun food.

Cordially,