Smoked Salmon Eggs Sardou

Created by: Howcan Team

Eggs Sardou is a classic New Orleans dish that originated at Antoine's Restaurant in the late 19th century. Created by chef Antoine Alciatore, it features poached eggs nestled on a bed of artichoke bottoms, creamed spinach, and hollandaise sauce. The dish was named after Victorien Sardou, a French dramatist who was a regular patron at the restaurant. Over the years, variations of the dish have emerged, including the addition of smoked salmon, which adds a delightful smoky flavor to the rich and creamy combination of eggs, artichokes, and spinach. Today, the best version of this dish can be found in renowned New Orleans restaurants such as Commander's Palace, where chefs expertly prepare the artichokes and spinach to perfection before topping them with the finest smoked salmon and poached eggs. The key to making this dish shine is in the quality of the ingredients, especially the smoked salmon, which should be of the highest grade to complement the flavors of the other components. While the traditional Eggs Sardou is a beloved classic, the addition of smoked salmon offers a modern twist that elevates the dish to a whole new level of indulgence.