Brennan’s Eggs Hussarde

Name: Brennan's Eggs Hussarde
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 cups plus 3 tbsp. unsalted butter; 1 clove garlic, finely chopped; 1 scallion, finely chopped; 1 ⁄ 4 yellow onion, finely chopped; 1 ⁄ 4 cup finely chopped ham; 1 ⁄ 4 cup minced mushrooms; 1 tbsp. flour; 3 ⁄ 4 cup beef stock; 1 ⁄ 4 cup dry red wine; 2 tsp. Worcestershire sauce; 1 ⁄ 2 tsp. dried thyme; 1 bay leaf; 1 ⁄ 4 cup finely chopped parsley; Kosher salt and freshly ground black pepper, to taste; 4 egg yolks, plus 8 poached eggs, for serving; 1 1 ⁄ 2 tsp. red wine vinegar; 1 ⁄ 4 tsp. cayenne pepper, plus more for serving; 1 medium tomato, cut into 4 slices; 1 ⁄ 3 cup grated Parmesan cheese; 8 slices Canadian bacon; 8 Holland rusks

Serves
serves 4

TODD COLEMAN

This take on eggs Benedict incorporates a rich red wine sauce. This recipe first appeared in our April 2013 special feature on New Orleans.

Ingredients

2 cups plus 3 tbsp. unsalted butter
1 clove garlic, finely chopped
1 scallion, finely chopped
¹⁄₄ yellow onion, finely chopped
¹⁄₄ cup finely chopped ham
¹⁄₄ cup minced mushrooms
1 tbsp. flour
³⁄₄ cup beef stock
¹⁄₄ cup dry red wine
2 tsp. Worcestershire sauce
¹⁄₂ tsp. dried thyme
1 bay leaf
¹⁄₄ cup finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
4 egg yolks, plus 8 poached eggs, for serving
1 ¹⁄₂ tsp. red wine vinegar
¹⁄₄ tsp. cayenne pepper, plus more for serving
1 medium tomato, cut into 4 slices
¹⁄₃ cup grated Parmesan cheese
8 slices Canadian bacon
8 Holland rusks

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Instructions

Step 1

Heat 2 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add garlic, scallions, and onions; cook until soft, 2-3 minutes. Add ham and mushrooms; cook 4 minutes. Add flour; cook, stirring, 1 minute. Add stock, wine, Worcestershire, thyme, and bay leaf; bring to a boil. Reduce heat to medium; cook briefly until slightly thick. Stir in 2 tbsp. parsley, and season with salt and pepper; keep red wine sauce warm.

Step 2

Heat 2 cups butter in a 2-qt. saucepan over medium-low heat. Skim and discard film from surface. Pour clarified butter from pan into a bowl, leaving milky sediment behind. Fill a 4-qt. saucepan with 2" of water; bring to a simmer over medium heat and rest a heatproof bowl over pan. Add egg yolks, vinegar, cayenne, and 1 tsp. water to the bowl; cook, whisking constantly, until a thick sauce has formed, 4-5 minutes. Begin adding clarified butter in a thin stream, whisking, until all butter has been added to make a smooth hollandaise.

Step 3

Heat oven to broil. Place tomato slices on a baking sheet. Season with salt and pepper, sprinkle with cheese, and broil until cheese is melted and browned, 2-3 minutes; set aside.

Step 4

Heat remaining butter in a 12" skillet over medium heat. Add bacon; cook, until warmed. Divide rusks between 4 plates; put 1 slice bacon on each. Spoon 2 tbsp. red wine sauce over bacon, and top with a poached egg. Spoon hollandaise over eggs. Garnish plates with tomatoes, remaining parsley, and more cayenne.

Heat 2 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add garlic, scallions, and onions; cook until soft, 2-3 minutes. Add ham and mushrooms; cook 4 minutes. Add flour; cook, stirring, 1 minute. Add stock, wine, Worcestershire, thyme, and bay leaf; bring to a boil. Reduce heat to medium; cook briefly until slightly thick. Stir in 2 tbsp. parsley, and season with salt and pepper; keep red wine sauce warm.
Heat 2 cups butter in a 2-qt. saucepan over medium-low heat. Skim and discard film from surface. Pour clarified butter from pan into a bowl, leaving milky sediment behind. Fill a 4-qt. saucepan with 2" of water; bring to a simmer over medium heat and rest a heatproof bowl over pan. Add egg yolks, vinegar, cayenne, and 1 tsp. water to the bowl; cook, whisking constantly, until a thick sauce has formed, 4-5 minutes. Begin adding clarified butter in a thin stream, whisking, until all butter has been added to make a smooth hollandaise.
Heat oven to broil. Place tomato slices on a baking sheet. Season with salt and pepper, sprinkle with cheese, and broil until cheese is melted and browned, 2-3 minutes; set aside.
Heat remaining butter in a 12" skillet over medium heat. Add bacon; cook, until warmed. Divide rusks between 4 plates; put 1 slice bacon on each. Spoon 2 tbsp. red wine sauce over bacon, and top with a poached egg. Spoon hollandaise over eggs. Garnish plates with tomatoes, remaining parsley, and more cayenne.