This poached egg dish, a specialty of the restaurants of New Orleans, is named for the French playwright
Eggs Sardou is a dish remembered from my childhood, and I rate it, along with eggs Benedict, as one of America’s finest creations. It consists of poached eggs served in artichoke bottoms crossed with anchovy fillets. The eggs are then served with a bit of hollandaise sauce spooned on top, along with a garnish of truffles and/or finely chopped ham. Some recipes, including this one, call for creamed spinach as a base on which to place the artichokes; a nice idea, but not, I believe, a part of the original.
© 1987 Craig Claiborne estate. All rights reserved.