New Orleans Eggs Sardou

In The Big Easy brunch is not just a weekend thing. Countless restaurants serve brunch favorites every day. New Orleans Eggs Sardou is a popular mainstay on menus, and it’s great. Invented at Antoine’s in honor of Victorien Sardou, a French playwright who wrote several plays for Sarah Bernhardt and visited New Orleans, Eggs Sardou is a combination of artichokes, creamed spinach, poached eggs and hollandaise sauce. And if that wasn’t enough, Brennan’s deep fries the artichoke bottom.

I wanted a version that was not over the top—although this recipe is not lacking for richness—but fried artichokes and creamed spinach in addition to the hollandaise seems a little much. The vegetables are super simple to prepare and while poached eggs and hollandaise might seem daunting, they really aren’t. I’ve got some super tips to ensure excellent results. And don’t wait for brunch to enjoy this menu! It’s super for supper, too. Do you love brunch? Make it at home or dine out? Let us know in the comments below.