Eggs Sardou

It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and at Brennan's.

[1] Eggs Sardou is related to the famous Eggs Benedict, and is considered one of the many variations of that recipe in most cases omitting Canadian bacon and English muffin, and adding artichoke hearts and creamed spinach.

[4] Some cooks omit nutmeg and cloves from the bechamel sauce when using it to cream spinach for eggs Sardou.

The garnish, if any, should be something of a color that contrasts well with the yellow Hollandaise sauce that tops the dish.

If served at brunch, or as an entree, the side dishes should be such that they do not overpower the muted, carefully blended flavors of the eggs, spinach, and sauce.