Recipe 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.
Top Review by Miss Annie
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!
- 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
- 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
Directions See How It's Made
- 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.
- 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.
- 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.