It’s no surprise that Louisianians know their way around a kitchen. Sure, we all know the most popular foods invented in Louisiana, like po’boys, gumbo, and jambalaya, but did you know that cotton candy was also invented in Louisiana? By a dentist, no less! Another creative dish that is a brunch staple for many is eggs Sardou, and you guessed it! Eggs Sardou was invented in Louisiana, too! Let’s take a dip into the history of how this delicious dish busted onto the brunch scene. The origins of eggs Sardou can be traced back to one of the oldest restaurants in the country, Antoine’s.
Antoine’s still serves this dish today, and you can check Antoine’s website for a full menu and make your reservations today. While you’re visiting New Orleans, don’t forget to check out a ghost tour or two. In a city like New Orleans, it’s a must-do.
If you want to continue brushing up on your Louisiana trivia, check out these inventions you can thank Louisiana for.
Video: Serious Eats Video. Eggs Sardou was created in the 19th century at Antoine’s, in the French Quarter, but it’s still just effective a hangover cure as it was back then.
Brennan’s is the only place where I will order Eggs Sardou. I will ask Mrs. King if she wants to go for bunch. It has been awhile since we had breakfast at Brennan’s. Antoine’s is for dinner.
Beef Robespierre was on the menu at Antoine’s for over a hundred years. Now, you have to call ahead if you want it. They still have the recipe.
You-know-who is working with you-know-who. The Guy Fieri crowd is out in full force. They must have chartered a plane. This has to do with the Sugar Bowl. It is some kind of football game. It brings the yahoos to the city.
Beef Robespierre is marinated beef tenderloin cooked so rare as to be slightly bloody. I do not normally like rare meat but it is the sauce that makes Beef Robespierre so tasty. The sauce is made from beef stock, sweetbreads, and chicken livers.
Either way, we live in a very interesting neighborhood and you get out and about to explore it. This is New Orleans. It is the most magical city in America. You should visit. You should stay at La Belle Esplanade.
Antoine’s still serves this dish today, and you can check Antoine’s website for a full menu and make your reservations today. While you’re visiting New Orleans, don’t forget to check out a ghost tour or two. In a city like New Orleans, it’s a must-do.
It’s no surprise that Louisianians know their way around a kitchen. Sure, we all know the most popular foods invented in Louisiana, like po’boys, gumbo, and jambalaya, but did you know that cotton candy was also invented in Louisiana? By a dentist, no less! Another creative dish that is a brunch staple for many is eggs Sardou, and you guessed it! Eggs Sardou was invented in Louisiana, too! Let’s take a dip into the history of how this delicious dish busted onto the brunch scene. The origins of eggs Sardou can be traced back to one of the oldest restaurants in the country, Antoine’s.
If you want to continue brushing up on your Louisiana trivia, check out these inventions you can thank Louisiana for.
How to Make Eggs Sardou | Williams-Sonoma
FAQ
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Where did Eggs Sardou come from?
Originally invented at the famous Antoine’s restaurant in New Orleans, eggs Sardou is a Creole dish consisting of poached eggs, creamed spinach, Hollandaise sauce, and artichoke bottoms. The dish got its name after Victorien Sardou, a 19th-century French playwright who was staying in the city when the dish was invented.
Is Eggs Sardou a Creole dish?
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.
How do you make Sardou Eggs?
The eggs Sardou are assembled by placing spoonfuls of the warm creamed spinach on a warmed plate. The artichoke bottoms are placed on top of the creamed spinach and the poached eggs are set inside the artichoke bottoms.
How did Sardou get its name?
The dish got its name after Victorien Sardou, a 19th-century French playwright who was staying in the city when the dish was invented. Eggs Sardou are traditionally served warm on a warmed plate and garnished with chopped ham, anchovies, and black truffle slices. It is recommended to pair the dish with a glass of slightly sweet white wine. Ate it?