Sardou-Style Eggs
- 2 tablespoons unsalted butter
- 1 cup thinly sliced onion (from one small onion)
- 3/4 pound collard greens, tough stems and center ribs removed and leaves thinly sliced (about 6 cups)
- 3 tablespoons dry white wine
- 3/4 cup heavy cream
- Coarse salt and freshly ground pepper
- 6 canned artichoke bottoms, drained (from 1 to 2 cans)
- 2 teaspoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 6 large eggs
- Pinch of cayenne pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Artichoke bottoms, canned (6)
- Collard greens (3/4 pound)
- Onion (1 cup)
- Cooking & Baking
- Cayenne pepper (1 Pinch)
- Olive oil, extra-virgin (1 tablespoon)
- Salt and freshly ground pepper, Coarse (1)
- Drinks
- Lemon juice, fresh (2 teaspoons)
- Dairy
- Butter, unsalted (2 tablespoons)
- Heavy cream (3/4 cup)
- Refrigerated
- Eggs, large (6)
- Beer, Wine & Liquor
- White wine, dry (3 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published January 6, 2013 (1 month ago).
38 people saved this recipe.
