Food Network

"Eggs Sardou is a creation of Antoine's, one of New Orleans' grand old-line restaurants, where it traditionally is composed of poached eggs nestled atop artichoke hearts and creamed spinach, and topped with Hollandaise Sauce. It makes a delicious appetizer, and when the portion size is doubled, makes a filling brunch dish."

Travel + Leisure

"Countless VIP’s, including Pope John Paul II and former President Franklin Roosevelt, visited over the years to enjoy signature dishes such as oysters Rockefeller and eggs Sardou, both invented at Antoine’s."

Saveur

"It has been served in this manner at the French Quarter restaurant Antoine's since 1908, when it was invented there to celebrate its namesake, the famed French dramatist Victorien Sardou, upon his visit to the Crescent City—a place where, thankfully, such classic extravagance still thrives."

Laura Siciliano-Rosen

"Go straight to the source at Antoine’s in the French Quarter, where eggs Sardou (with the addition of truffles, ham, and anchovies) is available during the Sunday jazz brunch."

Jessica Festa

"Make sure to sample some of their invented creations like the Eggs Sardou, poached eggs topped with artichoke hearts, ham, anchovies, truffles and hollandaise sauce named after famous French dramatist Victorien Sardou."

Sam Dangremond

"After taking your seat in one of the restaurant's 14 dining rooms, indulge in French Creole culinary delights like Eggs Sardou."

Ashley Orr

"When you’re in New Orleans, head over to the french quarter and check out Antoine’s for some of the best Eggs Sardou in the country!"

Sydney Oland

"Eggs Sardou was created in the 19th century at Antoine's, in the French Quarter, but it's still just effective a hangover cure as it was back then."