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But Brennan's strategy to make his restaurant famous peaked with the theme, "breakfast at Brennan's," rivaling a competitor's highly billed "dinner at Antoine's." Today, the legacy of the gourmet breakfast lives on with a menu of egg dishes famous the world over - some original, some borrowed, but many linked in the minds of tourists and locals alike to the pink French Quarter restaurant with the rooster logo. Eggs Sardou, Benedict, Hussarde, Owen and many more make up the brunch dishes detailed in the cookbook. Although a Brennan's cookbook was published years ago and has been sold in the restaurant, this is the first formulated by the restaurant owners themselves. With it, the family states that it hopes to put to rest many myths about the origin of Brennan's and broader family links to it and other restaurants. The history of the restaurant is accompanied by photographs of clippings, pictures and memorabilia from the '50s to the present. The focus is on the family, not the chefs, who are simply mentioned in the book's opening pages. They are the late Paul Blangé , who created many of Brennan's original signature dishes, and current Executive Chef Michael J. Roussel and sous chefs Lazone Randolph and Harrison Duncan. Here are some recipes from the Brennan's cookbook: