Craig Claiborne

Brennan’s Eggs Sardou

Preparation info

  • 1

    serving
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup hot creamed spinach
  • 2 cooked artichoke bottoms
  • 2 poached eggs

Method

  1. Spoon spinach onto a hot plate and top with artichokes.

  2. Place one egg on each artichoke. Cover with sauce.