Eggs Sardou: A Mouthwatering 19th Century Breakfast You Need To Make

In recent years, brunch has become more than a meal. It's become an event. And often taking center stage for that event is some kind of egg dish.

Sauder's Eggs says that people have been consuming eggs to break their evening fast since the middle ages. Today, eggs are still some of the most popular dishes on the brunch table. This might have something to do with the relative ease of cooking eggs (for the most part) or their versatility. Eggs can easily be served fried, poached, scrambled, turned into an omelet, or served up with flair as eggs Benedict. Whatever suits a hungry diner.

Most experienced brunch goers are going to be aware of these classic options, eggs Benedict also has a distantly related cousin that we think is worth getting to know — eggs Sardou. According to Saveur, eggs Sardou is a 19th century creation of New Orleans that bears the city's signature flair even at the dining table.

The brunch staple was named for Victorien Sardou

Eggs Sardou is a dish of poached eggs resting atop a bed of creamed spinach and artichoke hearts cooked in butter, topped with hollandaise sauce (via Serious Eats). The dish was created at Antoine's Restaurant in New Orleans' infamous French Quarter. Saveur points out that it is still served there today, though with a bit more flair. Antoine's serves their famous dish up with anchovies, shaved black truffle, ham, and parsley. It also adds two spears of deep-fried asparagus spears to the plate as well.

The story goes that the dish was created, and named, in honor of the French playwright Victorien Sardou who was visiting New Orleans in ​​1892 (via Medical Advocates). This wasn't the first dish to be named for the famous dramatist, but this one quickly caught on. It's become a staple menu item at restaurants across New Orleans and is still served at Antoine's Jazz Brunch as well.