It’s A Little-Known Fact That Eggs Sardou Was Actually Invented In Louisiana

It’s no surprise that Louisianians know their way around a kitchen. Sure, we all know the most popular foods invented in Louisiana, like po’boys, gumbo, and jambalaya, but did you know that cotton candy was also invented in Louisiana? By a dentist, no less! Another creative dish that is a brunch staple for many is eggs Sardou, and you guessed it! Eggs Sardou was invented in Louisiana, too! Let’s take a dip into the history of how this delicious dish busted onto the brunch scene.

The origins of eggs Sardou can be traced back to one of the oldest restaurants in the country, Antoine’s.

Antoine’s first opened its doors in New Orleans’ historic French Quarter back in 1840 and is the oldest family-run restaurant in the United States.

Known for its 14 unique dining rooms and an impressive wine cellar, Antoine’s has made quite the mark on the culinary landscape over the years.

Each one of the dining rooms at Antoine's has a rich history and feels more like a museum!

Eggs Sardou isn’t the only creation from the kitchen here.

Oyster lovers will instantly recognize Oysters Rockefeller, a famous dish that was invented at Antoine’s. Fun fact: Oysters Rockefeller was named because of how rich the sauce is!

But few know that eggs Sardou was also invented at Antoine's, too.

The dish was created to honor Victorien Sardou, a French dramatist who was coming to visit New Orleans at the turn of the 19th century.

Keep in mind that not only was Antoine's founder, Antoine Alciatore, French, but New Orleans (and Louisiana for that matter) were still heavily influenced by French culture and even spoke it until it was banned in 1921.

Eggs Sardou is a Creole cousin of Eggs Benedict, pictured below.

The major difference between Sardou and Benedict is that Sardou includes artichoke bottoms and creamed spinach.

I can't think of a better way to honor someone coming to visit your city than by inventing and naming a dish after them!

Eggs Sardou was a home run and quickly earned a spot on countless menus across the state before expanding to menus across the country.

Everyone does it a little differently, which makes this dish one you should always try if you can! Many New Orleans restaurants have been known for their unique spin on this brunch favorite, like Brennan's version, (pictured above) where they fry the artichoke bottoms.

Antoine's still serves this dish today, and you can check Antoine's website for a full menu and make your reservations today. While you're visiting New Orleans, don't forget to check out a ghost tour or two. In a city like New Orleans, it's a must-do.

If you want to continue brushing up on your Louisiana trivia, check out these inventions you can thank Louisiana for.