📝 About This Recipe
Originating from the legendary Brennan's in New Orleans, Eggs Hussarde is the more decadent, sophisticated cousin of Eggs Benedict. This show-stopping dish features perfectly poached eggs nestled atop savory Canadian bacon and fried grit cakes (or English muffins), all layered with a rich, wine-infused Marchand de Vin sauce and velvety Hollandaise. It is a symphony of Creole flavors that balances deep, umami-rich gravy with the bright, buttery citrus of classic French technique.
🥗 Ingredients
Marchand de Vin Sauce
- 4 tablespoons Butter (unsalted)
- 1/2 cup Mushrooms (finely minced)
- 1/4 cup Shallots (minced)
- 1 tablespoon Garlic (minced)
- 1/2 cup Red Wine (dry variety like Cabernet)
- 1 cup Beef Stock (rich, unsalted)
- 2 tablespoons Demi-Glace (optional, for depth)
Hollandaise Sauce
- 3 large Egg Yolks (room temperature)
- 1 cup Butter (melted and hot)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 pinch Cayenne Pepper
Assembly
- 8 large Eggs (very fresh for poaching)
- 8 slices Canadian Bacon (thick-cut)
- 4 pieces English Muffins (split and toasted)
- 1 tablespoon White Vinegar (for poaching water)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Begin the Marchand de Vin sauce by melting 4 tablespoons of butter in a medium saucepan over medium heat. Sauté the mushrooms and shallots until soft and translucent, about 5-7 minutes.
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2
Add the minced garlic to the mushrooms and cook for 1 minute until fragrant. Pour in the red wine and increase the heat to medium-high, simmering until the liquid reduces by half.
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3
Stir in the beef stock and demi-glace. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the sauce coats the back of a spoon. Season with salt and pepper, then keep warm on the lowest setting.
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4
Prepare the Hollandaise: Place egg yolks and lemon juice in a blender. Pulse for 5 seconds to combine.
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5
With the blender running on low, very slowly drizzle in the hot melted butter in a thin stream until the sauce is thick and emulsified. Stir in cayenne and keep in a warm spot (like near the stove) until service.
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6
Fill a wide, shallow pan with 3 inches of water and add the vinegar. Bring to a very gentle simmer—you want small bubbles, not a rolling boil.
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7
While water heats, lightly brown the Canadian bacon slices in a skillet over medium heat for 2 minutes per side. Keep warm.
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8
Crack each egg into a small ramekin. Gently slide the eggs into the simmering water one at a time. Poach for 3-4 minutes until the whites are set but the yolks remain liquid.
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9
Remove the poached eggs using a slotted spoon and drain briefly on a paper towel to prevent excess water from diluting the sauces.
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10
To assemble, place two toasted English muffin halves on each warmed plate.
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11
Ladle a generous spoonful of the Marchand de Vin sauce over each muffin half.
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12
Place a slice of Canadian bacon on each muffin, followed by a poached egg.
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13
Top each egg with a lavish ribbon of Hollandaise sauce, allowing it to cascade down the sides.
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14
Garnish with fresh chives and serve immediately while the components are hot and the yolks are runny.
💡 Chef's Tips
Use the freshest eggs possible for poaching; the whites stay together much better than older eggs. If your Hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it back to a pourable consistency. For the most authentic experience, ensure the Marchand de Vin sauce is quite dark and savory to contrast the buttery Hollandaise. Warm your serving plates in a low oven before assembly to keep this complex dish hot while you plate. Don't salt your poaching water, as it can cause the egg whites to break apart into 'feathers.'
🍽️ Serving Suggestions
Pair with a classic New Orleans Brandy Milk Punch for a truly traditional brunch. Serve with a side of lightly dressed arugula to provide a peppery bite against the rich sauces. A round of spicy Creole Bloody Marys with pickled okra garnishes is a perfect match. Offer a side of fresh seasonal fruit to cleanse the palate between decadent bites. Follow the meal with a small serving of Bananas Foster for the ultimate Brennan's-inspired feast.