Nature’s Best Dairy® Eggs Sardou
Nature’s Best Dairy® Eggs Sardou
Directions
- Combine vinegar and water in a pot and bring to a mild boil. Crack eggs into pot allow to cook for 1-2 minutes then remove with a slotted spoon and place on top of English muffin.
- In a sperate sauté pan add olive oil, spinach and artichoke hearts and cook for 1-2 minutes.
- Pour heavy cream into pan and simmer on medium high heat for 1-2 minutes.
- Stir in parmesan cheese and top the poached eggs then serve.
Ingredients
- 2 Nature's Best Dairy® Egg(s)
- 1 qt water
- 1 cup West Creek® Vinegar, White, Distilled
- 1 Heritage Ovens® English Muffin(s), split and toasted
- 1 cup Peak Fresh Produce® Spinach, Baby
- 1/4 cup Nature's Best Dairy® Cream, Heavy
- 1/4 cup Roma® Artichoke Hearts, chopped
- 1 tsp Piancone® Oil, Olive
- 1 tsp Roma® Cheese, Parmesan
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
