Ingredients per serve



  • Extra virgin olive oil 50.0 ml
  • Garlic cloves 2.0 x
  • Nutmeg 2.0 g
  • Kale bunch, trimmed, veins removed 1.0 x

Lemon Anchovy Hollandaise


  • Eggs 20.0 x

To Serve

  • Artichoke hearts 400.0 g
  • English muffins, halved 10.0 x
  • Roasted tomatoes, to serve

Eggs Sardou is a classic Creole dish originating from Louisiana. Traditionally served on a bed of creamed spinach, in this recipe the latter has been replaced with a delicious garlicky kale sautéed in extra virgin olive oil to appeal to the health-conscious.



  1. Kale

    • Heat half the oil in a large pan over medium low heat. Add garlic and nutmeg and cook for 2 minutes or until aromatic then add kale and toss until wilted. Cover and keep warm.
  2. Lemon Anchovy Hollandaise

    • Gently warm KNORR Hollandaise Sauce GF in a pan. Add lemon zest, anchovy and parsley and stir until the sauce is well-combined and warmed through. Cover and keep warm.
  3. Eggs

    • Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
  4. To Serve

    • Heat the remaining oil in a frying pan over medium heat and warm through the artichoke hearts.
    • Toast the muffin halves and place on serving plates. Top with wilted kale, artichoke hearts and two eggs. Spoon over the lemon anchovy hollandaise and serve with roasted tomatoes.