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Low Carb Eggs Sardou Recipe

Prep Time

60 minutes

Total Time

60 minutes

Yield

4
servings

Ingredients

  • 8 tablespoons butter (divideed)
  • 4 eggs
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1½ tablespoon water (plus more for cooking and cooling eggs)
  • 1 clove garlic (chopped)
  • 2 tablespoons shallot (chopped)
  • 2 tablespoons almond flour
  • ½ cup heavy cream
  • 2 cups spinach (raw)
  • 7 oz artichoke bottoms (half of a 14-oz can)
  • 1 teaspoon cayenne pepper

Nutrition Info Per Serving

Serving Size

¾ cup

Carbohydrates

10
g

Protein

12
g

Fat

41
g

Calories

448

When you need to refresh your menu, choose this tasty recipe for low carb eggs sardou. With just a few ingredients, you can vary your normal routine with this scrumptious eggs sardou. Furthermore, it is a excellent choice for a keto lifestyle.

Instructions

  1. In a saucepan, melt 6 tablespoons of the butter then remove it from heat.
  2. Mix together the 2 egg yolks and water in another small pot. Cook to a simmer and stir constantly. Continue simmering until it thickens.
  3. Pour melted butter into the egg mixture and whisk constantly.
  4. Remove from heat. Add lemon juice, salt, pepper and cayenne pepper. Set aside.
  5. In another saucepan, add more water and the white vinegar. Heat to a simmer.
  6. Crack the 4 whole eggs into a cup, careful not to break the yolk. Then, pour into simmering vinegar and water mixture, one at a time.
  7. Cook for 3-5 minutes until desired doneness.
  8. Remove eggs with a spoon and place in a cold water bath. Set aside.
  9. Melt 1 tablespoon of butter in skillet. Add the chopped garlic and shallots. Sautés for 2-3 minutes.
  10. Add the almond flour and whisk constantly for 2-4 minutes. Slowly add in the heavy cream. Cook for about 5 minutes until mixture has thickened.
  11. Add spinach and simmer for 10-15 minutes until thickened. Remove from heat and add salt and pepper if desired.
  12. Melt remaining butter in another skillet and add the artichokes. Cook 5-10 minutes until heated through.
  13. Assemble plates with creamed spinach, followed by artichokes on top, then a poached egg and drizzle with hollandaise sauce.