Day Three Hundred Sixty: Egg-cellent Eggs

A few weeks ago I had dinner at one of my favorite restaurants: Brennan's.  Dinner there never disappoints, but if you can't schedule dinner, show up for brunch.  Brennan's and Antoine's in New Orleans have magnificent weekend brunch menus.  One of the things they are famous for is Eggs Sardou, which is a dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce.

Boy is it good.

It's legend that Eggs Sardou was invented at Antoine's.  It's named after a famous French writer who happened to be in New Orleans when the dish was invented.  I wonder if he liked this dish.  If there were a dish named after me, I'd be satisfied with this one.

Or some sort of chocolate mousse cake.  Possibly a cocktail.  But I digress...

Martha's recipe for Sardou-Style Eggs is pretty similar to what I've had before.  She uses collard greens instead of spinach. Pop open a can of artichoke bottoms, sauté up some collard greens and onions, and top with a poached egg.  That's a little cayenne pepper on top.

Sinfully delicious.