Eggs Sardou was created at Antoine's Restaurant in New Orleans and named in honor of the French playwright Victorien Sardou's visit to the restaurant. It originally consisted of poached eggs topped with artichoke hearts, ham, anchovies, truffles and hollandaise sauce. Most of the popular recipes omit the ham, anchovies, and truffles in favor of creamed spinach. This recipe is a riff on Eggs Sardou—reminiscent of the original (and variations), but somehow different. It is great for brunch or lunch, and can be multiplied to serve more people. To me, this is the ultimate in comfort food--eggs over vegetables--The creme fraiche gives it a more elegant twist. The spinach/artichoke combination is a great base for broiled fish, or can be served with lentils for a vegetarian dish (minus the bacon). (I have been having trouble with my camera/computer connection but will try to upload a photo during the week.) - drbabs <br />

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