Eggs Sardou

Entry in progress—B.P.
   
Wikipedia: Eggs Sardou
Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine’s, where eggs Sardou was invented, and Brennan’s. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.
 
Wikipedia: Victorien Sardou
Victorien Sardou (5 September 1831 – 8 November 1908) was a French dramatist. He is best remembered today for his development, along with Eugène Scribe, of the well-made play.
       
23 November 1913, The Sunday Leader (Cleveland, OH), Fiction Section, “Making Nottingham’s Pay” by Leola Leonard, pg. 8, col. 1:
MISS EDMONDS—(...) An’ which’ll you have—creamed sweetbreads or eggs Sardou?
 
1 April 1922, Vogue (New York, NY), “Answers to Correspondents,” pg. 112, col. 2:
The eggs Sardou are made by placing a poached egg on a fresh heart of artichoke, covering with Hollandaise sauce and garnishing with asparagus tips.
 
23 December 1940, New Orleans (LA) States, “Some Choose Plantation, Ranches for Holidays” by Elizabeth Kell, pg. 13, col. 1:
This was a breakfast at one of New Orleans’ most famous Vieux Carre eating places. Eggs Sardou, orange brulot, souffle potatoes were only a few of the delicacies served.
 
25 April 1948, New York (NY) Herald Tribune, “Antoine’s Ten Secrets” by Clementine Paddleford, This Week magazine, pg. 29, col. 2:
Oeufs Sardou with special Hollandaise Sauce
 
Google Books
On the House
By Matty Simmons and Don Simmons
New York, NY: Coward-McCann
1955
Pg. 154:
Aside from Oysters Rockefeller, the best known dish served at Antoine’s is probably pampano en papillote or the eggs sardou or polet Rochambeau which all but makes a pheasant of chicken.
 
October 1960, Woman’s Day (New York, NY), “The Happy Gastronomy of New Orleans” by Naomi Barry, pg. 106, col. 2:
Ella urged us to try either Eggs Sardou or Eggs Hussarde, both of them related to Eggs Benedict. The poached eggs of the Sardou are distinguished by creamed spinach and hearts of artichoke, capped with a rich yellow hollandaise sauce.
 
New York (NY) Times
November 3, 1985
FOOD; EGGS SARDOU
By CRAIG CLAIBORNE WITH PIERRE FRANEY
WHEN A DISH IS MENTIONED IN THIS COLUMN, HOWEVER casually, readers almost invariably request precise instructions for its preparation. Not long ago, we noted in passing that a specialty of the restaurants of New Orleans is a poached-egg dish called eggs Sardou. It is named for the French playwright Victorien Sardou (1831-1908), who is best known as the author of ‘‘La Tosca,’’ the play on which Puccini’s opera was based. It is a lesser-known fact that Sardou traveled in America and wrote a satire on the country entitled ‘‘L’Oncle Sam.’’ Presumably, it was during these travels that he visited New Orleans and was entertained at Antoine’s Restaurant. The owner, Antoine Alciatore, created the egg dish in his honor.