Brennan's Eggs Hussarde

Name: Brennan's Eggs Hussarde
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 8 slices Canadian bacon or 8 slices ham; 8 holland rusks or 8 English muffins; 6 tablespoons butter; 1/2 cup onion, finely chopped; 1 1/2 teaspoons garlic, finely chopped; 1/2 scallion, finely chopped; 1/2 cup boiled ham, finely chopped; 1/2 cup mushroom, finely chopped; 1/3 cup all-purpose flour; 2 tablespoons Worcestershire sauce; 2 cups beef stock; 1/2 cup red wine; 1 1/2 teaspoons thyme leaves; 1 bay leaf; 1/2 cup fresh parsley, finely chopped; salt and black pepper; 1 1/2 quarts water; 2 cups vinegar; 8 large eggs; 1 lb butter; 4 egg yolks; 1 1/2 teaspoons red wine vinegar; 1 pinch cayenne pepper; 1 teaspoon salt; 1 1/2 teaspoons water

Submitted by Lorac

"Our trips to N'awlins would not be complete without a stop at Brennan's for their Eggs Hussard. I have never made it myself, this recipe is posted by request."

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Ready In:: 1hr 15mins
Ingredients:: 26
Serves:: 4

ingredients

2 tablespoons butter
8 slices Canadian bacon or 8 slices ham
8 holland rusks or 8 English muffins
Marchand de Vin Sauce
6 tablespoons butter
¹⁄₂ cup onion, finely chopped
1 ¹⁄₂ teaspoons garlic, finely chopped
¹⁄₂ scallion, finely chopped
¹⁄₂ cup boiled ham, finely chopped
¹⁄₂ cup mushroom, finely chopped
¹⁄₃ cup all-purpose flour
2 tablespoons Worcestershire sauce
2 cups beef stock
¹⁄₂ cup red wine
1 ¹⁄₂ teaspoons thyme leaves
1 bay leaf
¹⁄₂ cup fresh parsley, finely chopped
salt and black pepper
Poached Eggs
1 ¹⁄₂ quarts water
2 cups vinegar
8 large eggs
Hollandaise Sauce
1 lb butter
4 egg yolks
1 ¹⁄₂ teaspoons red wine vinegar
1 pinch cayenne pepper
1 teaspoon salt
1 ¹⁄₂ teaspoons water

directions

Melt butter in a large sauté pan and warm the Canadian bacon over low heat.
Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.
Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
Ladle Hollandaise sauce over the eggs; serve.
---Marchandde Vin Sauce---.
Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf.
Simmer until the sauce thickens, about 1 hour.
Before serving, remove the bay leaf and add the parsley.
Season with salt and pepper to taste.
Yields three cups.
---PoachedEggs---.
Bring the water and vinegar to a boil in a large saucepan.
Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks.
Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.
---HollandaiseSauce---.
Melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter.
Hold the clarified butter over very low heat while preparing egg yolks.
Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.
Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water.
Heat the water to just below the boiling point.
set the bowl in the pan over the water; do not let the water touch the bottom of the bowl.
Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.
If the bottom of the bowl becomes hotter than warm to the touch, remove the bowl from the pan of water for a few seconds and let cool.
When all of the butter is incorporated and the sauce is thick, beat in the water.
Serve the Hollandaise immediately or keep in a warm place at room temperature until use.
Yields 2 cups.

Questions & Replies

You say boiled ham but............what exactly is that? Do I just buy some ham and boil it for a bit?? I looked up some recipes for boiled ham and it seems a bit involved so not sure if that's what you mean...

jdawg75

Reviews

You are sooo right about not missing these babies when you go to Naw'lins! I made this wonderful recipe at home, and let me tell you, it IS the same. This lovely Creole recipe is fantastic. The sauce is to die for. It is a bit work intensive, but that is how you make a good sauce. Thanks for posting this terrific recipe....and you know that I will definately make it again and again!

Miss Annie
I had it there too and loved it. Bought their cookbook and made it. It is well worth the time and effort. Gloria

Gloria 15x

RECIPE SUBMITTED BY

Lorac

212

<img src=http://www.addis-welt.de/smilie/smilie/girl/zwaa.gif alt= /> I am an escapee from a previous life of professional employment in various fields of <img src=http://www.addis-welt.de/smilie/smilie/krank/med.gif alt= /> nursing, management and occupational health and saftey. We moved to Arizona 13 years ago after having spent all our life in different areas of MA. I live with Mr. Lorac <img src=http://www.boomspeed.com/carolrobert/squeeze.gif alt= /> and 2 black cats <img src=http://www.addis-welt.de/smilie/smilie/tiercat/2627.gif alt= /> Mo (Mozart) and <img src=http://www.addis-welt.de/smilie/smilie/tiercat/2627.gif alt= /> Go (Van Gogh). I love doing creative things - <img src=http://bestsmileys.com/art/1.gif alt= /> oil painting, sewing, crafts, decorating and especially cooking. <img src=http://bestsmileys.com/cooking/3.gif alt= /> I enjoy digging through antique/thrift stores looking for treasures, art of any age, shape or form, <img src=http://bestsmileys.com/music2/11.gif alt= /> classical music, suspense- thriller type fiction and people watching. I have 2 married sons, 2 wonderful daughter-in-laws, 4 <img src=http://www.boomspeed.com/carolrobert/cat.gif alt= /> grandcats and 1 grandson <img src=http://www.smileycollector.com/images/patriotic/itty1.gif alt= /> born on the 4th of July ! I Co-Host <img src=http://bestsmileys.com/talking/9.gif alt= /> the Recipe Request and Eastern European Forums. <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/BBQParticipantBanner-Final.jpg alt= /> <img src=http://i25.photobucket.com/albums/c99/ruemke/food/a.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <a href=http://www.recipezaar.com/cookbook.php?bookid=85476 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC5-NoPhoto-Participant.jpg alt= /></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=85474 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC3-NoPhoto-Participant.jpg alt= /></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=28467 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC2-NoPhoto-Participant.jpg alt= /></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=35084 target=_blank><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC1-NoPhoto-Participant.jpg alt= /></a> <img src=http://www.addis-welt.de/smilie/smilie/linien/27660.gif alt= />

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