Eggs Sardou

Eggs Sardou

Eggs Sardou is a traditional New Orleans dish consisting of poached eggs, artichoke hearts, spinach, and Hollandaise sauce. It is named after the French playwright Victorien Sardou, who was a guest in the city when the dish was first created.

History

Eggs Sardou was first served in the late 19th century at Antoine's, a historic French-Creole restaurant in New Orleans. The dish was named in honor of Victorien Sardou, who was visiting the city at the time. The original recipe has remained largely unchanged since its creation, although variations exist.

Preparation

To prepare Eggs Sardou, artichoke hearts are boiled until tender and then drained. Spinach is sautéed in butter with garlic and seasonings. The artichoke hearts are placed on a plate, topped with the sautéed spinach, and then topped with poached eggs. The dish is finished with a generous drizzle of Hollandaise sauce.

Variations

While the traditional Eggs Sardou recipe calls for artichoke hearts and spinach, variations of the dish may include other ingredients such as ham, bacon, or seafood. Some versions also substitute the Hollandaise sauce with a different type of sauce, such as béarnaise sauce or mornay sauce.

See also

• Eggs Benedict
• Eggs Florentine
• List of egg dishes

References

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External links

• Antoine's Restaurant

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