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Brennan’s Egg Sardou

Brennan's Egg Sardou

Subtler changes to the age-old dish Eggs Sardou made it the showstopper during a recent breakfast. How to improve upon the Sardou’s four time-tested ingredients—creamed spinach, artichoke bottoms, poached eggs, and Choron sauce (béarnaise plus tomato)? Answer: choose the largest, freshest artichokes possible, bread their bottoms in panko crumbs, and then deep-fry them with a Southerner’s greaseless touch. Rushing’s kitchen staff processes at least six cases of artichokes every day.

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