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Gruyere and Prosciutto Oven Omelette
Breakfast Strata Lorraine
Lodge Brunch Frittata
Strata with Chard, Sausage and Caramelized Onions
Breakfast Skillet with Green Onion Home Fries
Named for the French playwright Victorien Sardou, this egg dish was first served at Antoine's Restaurant in New Orleans. Today, eggs Sardou is featured on brunch menus throughout the city.
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