Eggs Sardou
Ingredients
- 8 large frozen artichoke bottoms, thawed
- Canola oil, for frying
- 1 cup flour
- 2 eggs, lightly beaten
- 1 cup bread crumbs
- 8 asparagus spears, trimmed
- 1 tsp. red wine vinegar
- ¼ tsp. cayenne
- 3 egg yolks
- 1½ cups melted, cooled unsalted butter
- Juice of ½ lemon
- Kosher salt and freshly ground black pepper, to taste
- 8 oil-packed anchovies, drained
- 8 poached eggs
- 2 tbsp. minced cooked ham
- 2 tbsp. minced black truffles
- 2 tbsp. minced parsley, plus more sprigs to garnish
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