It's A Little-Known Fact That Eggs Sardou Was Actually Invented In Louisiana
By Jackie Ann|Published July 31, 2023
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Jackie Ann
Author
Louisiana native and LSU Alum (Geaux Tigers!), Jackie has lived in Louisiana for over three decades and currently lives in New Orleans. She's been writing for OnlyInYourState since 2016 and can often be found with a coffee at her side, dreaming of her next adventure.
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.
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.
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.
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.
