Brennan’s Eggs Hussarde Recipe

Eggs Hussarde: A Culinary Journey to New Orleans

The first time I tasted Eggs Hussarde, the morning air hung thick and humid over New Orleans. Sunlight streamed through the lace-curtained windows of Brennan’s, illuminating the clinking of silverware and the murmur of delighted diners. The dish arrived, a masterpiece of perfectly poached eggs draped in creamy hollandaise, nestled on savory sauce-soaked rusks. That first bite—the richness of the hollandaise, the savory depth of the Marchand de Vin, the perfectly yielding egg—transported me to a realm of pure culinary bliss, a memory I’ve chased ever since.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• 2 tablespoons butter
• 8 slices Canadian bacon or 8 slices ham
• 8 Holland rusks or 8 English muffins

For the Marchand de Vin Sauce:

• 6 tablespoons butter
• 1/2 cup onion, finely chopped
• 1 1/2 teaspoons garlic, finely chopped
• 1/2 cup 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 to taste

For the Poached Eggs:

• 1 1/2 quarts water
• 2 cups vinegar
• 8 large eggs

For the 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

Equipment Needed

• Large sauté pan
• Large saucepan or Dutch oven
• Slotted spoon
• Medium saucepan
• Stainless steel bowl
• Whisk

Instructions

1. Prepare the Canadian Bacon (or Ham): In a large sauté pan, melt 2 tablespoons of butter over low heat. Warm the 8 slices of Canadian bacon (or ham) in the melted butter. Keep warm.

2. Assemble the Base: Place 2 Holland rusks (or English muffins) on each plate. Cover the rusks with the warmed Canadian bacon (or ham).

3. Create the Marchand de Vin Sauce:

   • In a large saucepan or Dutch oven, melt 6 tablespoons of butter.
   • Sauté 1/2 cup of finely chopped onion, 1 1/2 teaspoons of finely chopped garlic, 1/2 cup of finely chopped scallions, and 1/2 cup of finely chopped boiled ham for 5 minutes. This process builds the flavor foundation of the sauce.
   • Add 1/2 cup of finely chopped mushrooms, reduce the heat to medium, and cook for 2 minutes.
   • Blend in 1/3 cup of all-purpose flour and cook, stirring constantly, for 4 minutes to create a roux that will thicken the sauce. Be sure to stir constantly to avoid burning the flour.
   • Add 2 tablespoons of Worcestershire sauce, 2 cups of beef stock, 1/2 cup of red wine, 1 1/2 teaspoons of thyme leaves, and 1 bay leaf.
   • Simmer until the sauce thickens, about 1 hour.
   • Before serving, remove the bay leaf and stir in 1/2 cup of fresh parsley.
   • Season with salt and pepper to taste. This sauce should yield approximately 3 cups.

4. Poach the Eggs:

   • Bring 1 1/2 quarts of water and 2 cups of vinegar to a boil in a large saucepan. The vinegar helps the egg whites coagulate quickly.
   • Crack the eggs one at a time into a small bowl, then gently drop them into the boiling water, being careful not to break the yolks.
   • Simmer for 3 to 4 minutes, moving the eggs gently 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. This stops the cooking process.

5. Prepare the Hollandaise Sauce:

   • Melt 1 lb of butter in a medium saucepan. Skim and discard the milk solids from the top of the melted butter (clarify the butter). This results in a smoother, richer sauce.
   • Hold the clarified butter over very low heat while preparing the egg yolks.
   • Place 4 egg yolks, 1 1/2 teaspoons of red wine vinegar, 1 pinch of cayenne pepper, and 1 teaspoon of 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 (a gentle simmer).
   • 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 slowly 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 it cool to prevent scrambling the eggs.
   • When all of the butter is incorporated and the sauce is thick, beat in 1 1/2 teaspoons of water to adjust the consistency.
   • Serve the Hollandaise immediately or keep in a warm place at room temperature until use. This sauce should yield approximately 2 cups.

6. Assemble the Dish: Spoon the Marchand de Vin sauce generously over the warmed Canadian bacon (or ham). Place a poached egg on top of each slice.

7. Finish and Serve: Ladle the Hollandaise sauce generously over the eggs. Serve immediately.

Expert Tips & Tricks

• For a richer Marchand de Vin sauce, consider adding a splash of cognac or sherry during the simmering process.
• To prevent the hollandaise from breaking, ensure that the butter is clarified and added slowly, whisking constantly. If it does break, try whisking in a tablespoon of ice water to bring it back together.
• Poach the eggs a little ahead of time and hold them in ice water. This will allow you to quickly reheat them in warm water just before serving.
• If you’re using English muffins instead of Holland rusks, lightly toast them for added texture.

Serving & Storage Suggestions

Eggs Hussarde is best served immediately, as the hollandaise sauce is most appealing when freshly made and warm. Leftover Marchand de Vin sauce can be stored in an airtight container in the refrigerator for up to 3 days. The hollandaise sauce is best consumed immediately, but if you must store it, keep it in a warm place (not hot) for a short period. Poached eggs can be stored in cold water in the refrigerator for up to 24 hours; reheat them briefly in warm water before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	707 kcal	35%
Total Fat	66.5g	85%
Saturated Fat	39.5g	197%
Cholesterol	435.8mg	145%
Sodium	1548.7mg	65%
Total Carbohydrate	8g	3%
Dietary Fiber	0.5g	2%
Sugars	1.4g	6%
Protein	15.7g	31%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute gluten-free English muffins for the Holland rusks and ensure the Worcestershire sauce is gluten-free.
• Vegetarian: Omit the Canadian bacon and ham from the Marchand de Vin sauce, and use vegetable stock instead of beef stock.
• Spicy: Add a pinch of cayenne pepper to the Marchand de Vin sauce for a little heat.
• Seafood Twist: Incorporate shrimp or crawfish into the Marchand de Vin sauce for a unique Louisiana twist.

FAQs (Frequently Asked Questions)

Q: Can I make the Hollandaise sauce ahead of time?
A: While Hollandaise is best served fresh, you can keep it warm in a thermos or bain-marie for a short period. Be careful not to overheat it, or it may separate.

Q: What if my eggs don’t poach properly?
A: Fresh eggs poach best. Ensure the water is at a gentle simmer, not a rolling boil. Adding vinegar to the water helps the egg whites set quickly.

Q: Can I use store-bought Hollandaise sauce?
A: While homemade Hollandaise is recommended for the best flavor, using a high-quality store-bought sauce can save time.

Q: How do I keep the Canadian bacon warm while I prepare everything else?
A: Keep the Canadian bacon in a low oven (around 200°F or 93°C) or in a warming drawer until ready to assemble the dish.

Q: What can I serve with Eggs Hussarde?
A: Eggs Hussarde is a rich dish, so consider serving it with a light side salad or some fresh fruit to balance the flavors.

Final Thoughts

Eggs Hussarde is more than just a dish; it’s an experience, a taste of New Orleans history and culinary artistry. While it may seem daunting at first, each component can be mastered with a little practice and patience. Don’t be afraid to embrace the challenge and recreate this iconic dish in your own kitchen. Share your culinary creations with friends and family, and let them experience the magic of Brennan’s. Bon appétit!