Anya Von Bremzen

"Order eggs Sardou, perfectly poached and resting on an artichoke bottom with creamed spinach, or the awesome gravlax with buttery toasted brioche, poached eggs, and rich horseradish cream."

Laura Siciliano-Rosen

"In the Garden District, Commander’s Palace sometimes offers an amazingly tasty, updated version of this dish on its brunch menu: a poached egg on crab-boiled artichoke bottoms, topped with creamy green hollandaise sauce (instead of spinach). During one of our visits, the egg shared the plate with three artichoke leaves dusted with Cajun spices and three small fried oysters: salty, spicy perfection."

Dana Bowen

"There's no place I'd rather be on a Sunday morning than on the patio at Commander's Palace in New Orleans, with a milk punch in hand and a plate of eggs sardou on the way."

Lora Smith

"The cousins are continuing that “naughty” tradition at Commander’s Palace where balloon centerpieces let brunch-goers know that ordering an Absinthe Suissesse with Eggs Sardou is more than a meal—it’s an event."

NewOrleans.com

"The Saturday and Sunday Jazz brunches are still legendary, and require a round of brandy milk punch and an order of eggs Sardou."

Lindsay Kornick

"GQ's Golden Dish Award for Eggs Sardou, Commander’s Palace’s legacy speaks for itself."