Eggs Sardou were created by chef Antoine Alciatore at Antoine’s restaurant in New Orleans in the late nineteenth century to honor the visiting French playwright Victorien Sardou, and along with eggs Hussarde, eggs Benedict, and a score of other elaborate egg dishes popularized in the Crescent City, they have become a brunch and luncheon classic. Whether the artichokes and eggs were originally served on a bed of creamed spinach (as they often are today) remains a point of de
