Ingredients for Brennan's Eggs Hussarde
- 4 tablespoons butter
- 4 ounces Canadian bacon
- 4 Holland rusks
- 1/2 cup finely chopped onion
- 2 cloves minced garlic
- Scallion
- Boiled Ham
- Mushroom
- All Purpose Flour
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef stock
- Red Wine
- Thyme Leaves
- 1 bay leaf
- Fresh Parsley
- Salt And Black Pepper
- 4 cups water
- 2 tablespoons white wine vinegar
- 4 large eggs
- 4 large egg yolks
- Red Wine Vinegar
- Cayenne Pepper
- Salt
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How to Make Brennan's Eggs Hussarde
- Melt 2 tablespoons butter in a large sauté pan over low heat. Warm 4 ounces Canadian bacon until heated through.
- Place 4 Holland rusks on plates. Top each with slices of warm Canadian bacon.
- Spoon marchand de vin sauce (see recipe below) over the Canadian bacon. Top each with a poached egg (see recipe below).
- Ladle hollandaise sauce (see recipe below) generously over the eggs.
- Serve immediately.
- **Marchand de Vin Sauce:**
- Melt 4 tablespoons butter in a large saucepan or Dutch oven over medium heat. Sauté 1/2 cup finely chopped onion, 2 cloves minced garlic, 2 scallions (finely chopped white and light green parts), and 4 ounces diced ham for 5 minutes, until softened.
- Add 8 ounces sliced mushrooms. Reduce heat to medium-low and cook for 2 minutes.
- Whisk in 2 tablespoons all-purpose flour and cook, stirring constantly, for 4 minutes. Stir in 1 tablespoon Worcestershire sauce, 1 1/2 cups beef stock, 1/2 cup dry red wine, 1 teaspoon fresh thyme leaves, and 1 bay leaf.
- Simmer until sauce thickens, about 1 hour, stirring occasionally. Remove bay leaf before serving. Stir in 2 tablespoons chopped fresh parsley.
- Season with salt and pepper to taste.
- **Poached Eggs:**
- Bring 4 cups water and 2 tablespoons white vinegar to a gentle boil in a large saucepan.
- Crack 4 eggs, one at a time, into individual small bowls. Gently slip eggs into the boiling water. Cook for 3-4 minutes, or until whites are set but yolks are still runny, gently swirling the water occasionally.
- Remove eggs with a slotted spoon and place in a bowl of ice water to stop cooking. Drain before serving.
- **Hollandaise Sauce:**
- Melt 1 cup (2 sticks) unsalted butter in a medium saucepan. Remove from heat; let stand until butter clarifies, then carefully pour off clarified butter, leaving milk solids behind.
- In a heatproof bowl, whisk together 4 large egg yolks, 1 tablespoon white wine vinegar, 1/4 teaspoon cayenne pepper, and a pinch of salt.
- Place bowl over a saucepan of barely simmering water (make sure bottom of bowl doesn't touch water). Whisk constantly until mixture thickens and is pale yellow.
- Slowly drizzle in the clarified butter, whisking constantly until sauce is emulsified and thick.
- If sauce becomes too thick, whisk in 1-2 teaspoons warm water until desired consistency is reached. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
129 g
Sugar
11g
Fat
394g
Carbs
5g
