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Invented late in the 19th century at Antoine’s in New Orleans and now on the menu of tradition-minded Creole restaurants everywhere, eggs Sardou is poached eggs, creamed spinach, and artichoke bottoms covered with hollandaise sauce. Anchovies and ham were part of the original formula, but are omitted from most modern versions. Antoine’s named the dish for Victorien Sardou, a French playwright who was visiting New Orleans at the time.