Eggs Sardou (American cuisine): Eggs Sardou is a Louisiana Creole dish made with poached eggs, artichoke bottoms, creamy spinach and hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, particularly at Antoine's restaurant, so the original dish would be the source and they are also served at Brennan's restaurant.
Sardou Eggs are named after Victorien Sardou (1831-1909), a popular nineteenth-century French playwright, who ...
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