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Good Eggs

This New Orleans classic is a egg-cellent addition to your brunch table on Easter morning — or any other time.

Photographed by Sara Essex

With Easter almost always falling somewhere in the month of April, eggs are never far from our minds this month. Symbolic of rebirth in pagan tradition and the resurrection of Christ in Christian tradition, eggs are the go-to emblem of springtime. It’s not surprising, then, that April is designated as Eggs Benedict Month. The popular brunch dish — consisting of poached eggs and Canadian bacon resting on split English muffins and crowned with Hollandaise sauce — most likely originated in the 1890s in New York, though origins are hazy. As New Orleanians do with many things, however, we took eggs Benedict and put our own spin on it, making it even better. Eggs Sardou, created at Antoine’s in honor of French playwright Victorien Sardou, substitutes creamed spinach and artichoke bottoms for the English muffin and Canadian bacon but, thank goodness, doesn’t mess with the Hollandaise. It’s a decadent dish that’s good any time of year but is perfect for a springtime brunch in the sun — so pick up your forks and celebrate Eggs Benedict Month, New Orleans-style!

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