Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.
Other articles related to "eggs sardou, eggs":
... Eggs Sardou should be served at once, while the spinach, artichokes, poached eggs and Hollandaise sauce are still warm ... that they do not overpower the muted, carefully blended flavors of the eggs, spinach and sauce ...
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