Creamed Spinach Eggs Sardou Style: Artichokes, Runny Poached Eggs, and Lemony Pepper Hollandaise

Posted by Meredith Folger Amon on February 13th, 2025

Creamed Spinach Eggs Sardou Style: Artichokes, Runny Poached Eggs, and Lemony Pepper Hollandaise

This is my elevated brunch plate when I want something classic, rich, and restaurant-worthy at home: artichokes, shallot béchamel creamed spinach, gently poached eggs (runny center), and a hollandaise that is intentionally lemon-forward with a crack of black pepper. If you enjoy Gulf Coast lifestyle food content alongside real estate, I share more at https://www.searchthegulf.com.

The key is texture control: drain the spinach well, drain the poached eggs briefly, and keep the hollandaise light enough to ribbon, not glue.

Meredith Folger Amon

What you are making

• Artichoke hearts (or bottoms) as the base
• Creamed…

585 Views, 0 Comments

Ono Island Breakfast Hash with Baked or Poached Eggs

Posted by Meredith Folger Amon on March 7th, 2024

Ono Island Breakfast: Crispy Potato Hash with Baked Eggs and “Perfect Poached” Egg Option

This is my Ono Island-style breakfast when I want something that feels a little coastal-café, but still practical for a real morning. Crispy potato hash is the foundation. From there, you can go two directions: bake the eggs right in the skillet for an easy, elegant finish, or poach eggs for that soft, glossy yolk that makes everything feel restaurant-level.

“A great hash is all about patience. Let the potatoes sit long enough to turn golden, then let the eggs do their quiet magic.”

Meredith Folger Amon

Recipe Snapshot

Serves: 2–4 Time: 35–45 minutes Skill: Easy to Moderate Best pan: Cast iron or heavy oven-safe…

566 Views, 0 Comments

Ono Island Breakfast Hash with Baked or Poached Eggs

Posted by Meredith Folger Amon on February 15th, 2024

Ono Island Breakfast: Crispy Potato Hash with Baked Eggs and “Perfect Poached” Egg Option

This is my Ono Island-style breakfast when I want something that feels a little coastal-café, but still practical for a real morning. Crispy potato hash is the foundation. From there, you can go two directions: bake the eggs right in the skillet for an easy, elegant finish, or poach eggs for that soft, glossy yolk that makes everything feel restaurant-level.

“A great hash is all about patience. Let the potatoes sit long enough to turn golden, then let the eggs do their quiet magic.”

Meredith Folger Amon

Recipe Snapshot

Serves: 2–4 Time: 35–45 minutes Skill: Easy to Moderate Best pan: Cast iron or heavy oven-safe…

539 Views, 0 Comments