Nature’s Best Dairy® Eggs Sardou


  1.  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.
  2. In a sperate sauté pan add olive oil, spinach and artichoke hearts and cook for 1-2 minutes.
  3. Pour heavy cream into pan and simmer on medium high heat for 1-2 minutes.
  4. Stir in parmesan cheese and top the poached eggs then serve.


  • 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