Brennen’s Eggs Sardou & Egg Yolk Carpaccio

So this is the final post New Orleans post and it involves my very delicious breakfast of today. I drug Keri to Brennen’s Restaurant for breakfast because 1.  They have an amazing reputation and 2. they had eggs sardou which is on the list of 1000 Foods to Eat Before You Die.  Eggs Sardou you ask?  Well, wait for the info on that because the first course was  actually a dish called Egg Yolk Carpaccio.  This is consists of a butter poached egg yolk covering poached shrimp, topped with crispy sweet potato threads.  The waiter suggested with use the bread to soak up every bit of the egg yolk mixture and he was correct.  I even debated licking out the bowl…

Eggs Sardou came next. These are a variation of an Eggs Benedict.  Rather than using an English muffin, the base is the bottom of an artichoke, lightly breaded and fried, atop a bed of creamed, Parmesan spinach, topped with a poached egg and hollandaise sauce.  Brennen’s uses choron sauce instead of hollandaise which means that tomato puree is added to the hollandaise sauce giving it a mild tomato kick.  End result?  Absolutely delicious.