Dish: Eggs Sardou
Photo by Jenn Ocken
It’s classic brunch fare steeped in New Orleans tradition. Springing from the genre of stacked and sauced poached egg dishes, Eggs Sardou forgoes English muffins and instead supports each poached egg with an artichoke bottom and a bed of creamed spinach. “We cook all of the artichokes ourselves and go through about three cases a day,” says Chef Kelley McCann of Galatoire’s Bistro. He combines fresh spinach with house-made Béchamel sauce and a hint of nutmeg. Hollandaise sauce, overlaying the dish, is made fresh during every kitchen shift. “I think we have one of the best Hollandaise sauces in Baton Rouge,” says McCann, adding that he likes the speed and focus it takes to turn out a great brunch. “Our cooks get a lot of practice.”
3535 Perkins Road, Suite 400
Open daily, 11:30 a.m. to 2:30 p.m. and 5:30 p.m. to 10 p.m.
Brunch available on Saturdays and Sundays