Eggs Sardou
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 at 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 around the turn of the century . An example of an eggs sardou recipe includes poached eggs, artichoke hearts, creamed spinach, and hollandaise sauce. Eggs Sardou is related to the famous Eggs Benedict, and is considered one of the many variations of that recipe in most cases omitting Canadian bacon and English muffin, and adding artichoke hearts and creamed spinach.
Source: Wikipedia
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