Brennan’s Eggs Hussarde

Yields
Serves 4

Recipe from Brennan’s Restaurant, New Orleans

For the marchand de vin sauce:

3 tablespoons butter

¼ cup finely chopped mushrooms

¼ cup finely chopped ham

¼ cup finely chopped shallots

¼ cup finely chopped onion

1 tablespoon minced garlic

1 tablespoon flour

Salt to taste

Dash pepper

Dash cayenne

¾ cup beef stock

¼ cup red wine

For the hollandaise sauce:

4 egg yolks

2 tablespoon lemon juice

½ cup butter, melted

Salt and pepper

To assemble:

8 slices canadian bacon, cooked

8 Reese Holland Rusk tea biscuits (or substitute english muffins)

8 slices tomato, broiled

8 soft poached eggs

Make the marchand de vin sauce: In a 2-quart saucepan, melt butter and lightly sauté mushrooms, ham, shallots, onion, and garlic. When the onion is golden brown, add flour, salt, pepper, and cayenne; cook, stirring, for 2 minutes. Stir in stock and wine; bring to a boil. Reduce heat to medium and cook briefly until slightly thick. Keep sauce warm.
Make the hollandaise: In a stainless steel or heat-safe glass bowl, vigorously whisk egg yolks and lemon juice until mixture is thickened and doubled in volume. Place bowl over a saucepan containing barely simmering water (or use a double boiler); water should not touch bottom of bowl. Continue to whisk rapidly. Be careful not to let eggs get too hot or they will scramble. Slowly drizzle in melted butter and continue to whisk to make a smooth hollandaise. Remove from heat and season to taste. Cover and keep warm until ready to serve.
Assemble: Lay a slice of bacon across each rusk and cover with marchand de vin sauce. Top with tomato and egg, then hollandaise.

Print Recipe