Brennan's Eggs Hussarde

Recipe by Lorac
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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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