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.Eggs Sardou are traditionally served warm on a warmed plate and garnished with chopped ham, anchovies, and black truffle slices. Yum
