‘inRegister’ takes a bite of Eggs Sardou

Maggie Heyn Richardson

January 7, 2015

Photo by Jenn Ocken for inRegister

Considered classic brunch fare in New Orleans, Eggs Sardou forgoes English muffins and instead supports each poached egg with an artichoke bottom and a bed of creamed spinach. In the latest issue of inRegister, Maggie Heyn Richardson talks about the dish with Chef Kelley McCann of Galatoire’s Bistro. “We go through about three cases [of artichokes] a day,” he says. Read the full story.

By Maggie Heyn Richardson

"225" Features Writer Maggie Heyn Richardson is an award-winning journalist and the author of "Hungry for Louisiana, An Omnivore’s Journey." A firm believer in the magical power of food, she’s famous for asking total strangers what they’re having for dinner.