A version of Eggs Benedict, Eggs Sardou is made with poached eggs, creamed spinach, artichoke bottoms, English muffins and Hollandaise. Invented at Antoine’s, the dish was named for French dramatist Victorien Sardou, who visited New Orleans. Now the dish is offered in restaurants all over the city, including this particular rendition at Arnaud's Restaurant. The tin-ceilinged "grand dame" of Creole dining since 1918 features seafood classics and a jazz brunch.