Eggs Sardou is the New Orleans breakfast dish combining poached eggs, artichoke bottoms, spinach, and hollandaise sauce.
The dish is a rich preparation of poached eggs arranged over artichoke hearts and creamed spinach, then covered with hollandaise. It is associated with Antoine’s Restaurant in New Orleans and is named after the French playwright Victorien Sardou. The combination reflects the city’s tradition of elaborate restaurant breakfasts and brunches.
Eggs Sardou is sometimes confused with Eggs Benedict because both use poached eggs and hollandaise. Benedict, however, traditionally includes an English muffin and ham or Canadian bacon, while Sardou is built around artichokes and spinach. Restaurant presentations can add other garnishes.
The dish illustrates how New Orleans cuisine incorporates French culinary technique while using vegetables and sauces in a distinctive local composition. It remains a recognizable item on New Orleans brunch menus.