Eggs Sardou

Preparation info
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Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This poached egg dish, a specialty of the restaurants of New Orleans, is named for the French playwright Victorien Sardou (1831-1908), who is best known as the author of La Tosca, the play on which Puccini’s opera was based. It is a lesser-known fact that Sardou traveled in America and wrote a satire on the country entitled L’Oncle Sam. Presumably, it was during these travels that he visited New Orleans and was entertained at Antoine’s restaurant. The owner, A