Description
Eggs Hussarde is a sophisticated brunch classic that hails from the vibrant culinary scene of New Orleans. This dish offers a unique twist on traditional Eggs Benedict, combining the richness of a red wine Bordelaise sauce with the silky decadence of Hollandaise. The perfectly poached eggs, resting atop savory ham and crisp English muffins, create an irresistible harmony of flavors.
What makes this dish truly stand out is the bold contrast between the robust Bordelaise and the creamy, buttery Hollandaise. It’s an elegant plate worthy of a special brunch gathering or a weekend treat. Whether you’re a seasoned home cook or just looking to elevate your breakfast repertoire, Eggs Hussarde will leave a lasting impression on your taste buds.
Ingredients
– 4 large eggs
– 4 slices of ham
– 4 English muffins, split and toasted
– 1 cup red wine
– 1 cup beef stock
– 2 tablespoons unsalted butter
– 1 small shallot, finely chopped
– 1 tablespoon all-purpose flour
– 1 teaspoon fresh thyme leaves
– Salt and freshly ground black pepper to taste
– 1 cup Hollandaise sauce (homemade or store-bought)
– Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Bordelaise sauce: In a saucepan over medium heat, melt 1 tablespoon of butter and sauté the shallot until softened.
2. Add the red wine and thyme, simmer until reduced by half.
3. Pour in the beef stock, bring to a simmer, and reduce for 10-15 minutes.
4. Stir in the remaining butter and flour, whisking until the sauce thickens. Season with salt and pepper to taste. Keep warm.
5. Poach the eggs: Bring a pot of water to a gentle simmer. Crack each egg into a small bowl. Swirl the water, slide in the eggs, and poach for 3-4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
6. Assemble the dish: Place toasted English muffins on plates. Top each half with a slice of ham.
7. Spoon Bordelaise sauce over the ham.
8. Place a poached egg on top and generously drizzle with Hollandaise sauce.
9. Garnish with chopped parsley and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes