Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. 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 Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 1800s, who was a guest in New Orleans when the dish was invented.

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