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Milk Breakfast Eggs Sardou

This classic New Orleans brunch dish is made delicious with Ontario dairy and the perfect recipe for entertaining. Serve with hot coffee and hot sauce on the side!

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PREP30 min
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Cooking30 min
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Ready in1 h
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Ingredients

Instructions

  1. Step
    In microwave or in a small saucepan set over medium heat, melt 2 tbsp (30 mL) butter. In a small bowl, combine Parmesan, bread crumbs and melted butter. Set aside.
  2. Step
    Preheat broiler to high. In a large ovenproof skillet set over medium heat, melt remaining butter; cook onion for 2 to 3 minutes or until slightly softened. Add flour and cook, stirring, for 2 to 4 minutes or just until beginning to brown. Slowly whisk in milk, then bring to a simmer and cook, stirring often, for 4 to 6 minutes or until thickened.
  3. Step
    Stir in spinach, artichokes, salt and pepper. Reduce heat and cook for. 10 to 12 minutes or until spinach is wilted and mixture is thickened and creamy.
  4. Step
    Top creamed spinach mixture with poached eggs and sprinkle with bread crumb topping. Broil for 1 to 2 minutes or until topping is toasted. Sprinkle with parsley and serve immediately.

Notes

Nutritional info per serving:

1/4 Recipe

Calories 560
Fat 37 g
Saturated Fat 16 g
Cholesterol 425 mg
Sodium 1300 mg
Carbohydrates  31 g
Fibre 5 g
Surgars 7 g
Protein  24 g

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For a more sophisticated presentation, divide spinach mixture, eggs and bread crumb topping between greased individual (2-cup/500 mL) gratin dishes.

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