Eggs Hussarde

Eggs Hussarde Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
This dish originated with the New Orleans restaurant Brennan's, which is famous for its breakfast. A typical recipe for Hollandaise sauce calls for 1/2 pound butter and an additional egg yolk, but milk and cornstarch replace most of the butter in this version. Marchands de vin (wine merchant) is a red wine-based sauce.


12 servings

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 41 %
Fat 11.2 g
Satfat 4.3 g
Monofat 4 g
Polyfat 1.4 g
Protein 15.9 g
Carbohydrate 17.7 g
Fiber 1 g
Cholesterol 253 mg
Iron 1.9 mg
Sodium 667 mg
Calcium 253 mg


Marchands de vin sauce:
3/4 cup Merlot or other dry red wine
2 teaspoons cornstarch
1 (14-ounce) can low-salt beef broth
2 tablespoons butter
Hollandaise sauce:
1 1/2 tablespoons cornstarch
1/2 teaspoon dry mustard
2/3 cup 1% low-fat milk
1 large egg yolk
2 1/2 tablespoons fresh lemon juice
1 tablespoon butter
1/8 teaspoon salt
Remaining ingredients:
12 (1/4-inch-thick) slices tomato
Cooking spray
12 slices Canadian bacon
12 large eggs
6 English muffins, split and toasted


To prepare Marchands de vin sauce, combine the first 3 ingredients in a saucepan; bring to a boil. Reduce heat, and cook until reduced to 1 cup (about 30 minutes). Remove pan from heat. Add 2 tablespoons butter; stir until butter melts. Set aside; keep warm.

To prepare Hollandaise sauce, combine 1 1/2 tablespoons cornstarch and mustard in a 2-cup glass measure. Gradually add milk and egg yolk, stirring with a whisk. Microwave at high 1 minute; stir well. Microwave at high an additional 30 seconds or until thick. Add lemon juice, butter, and salt; stir with a whisk.

To prepare remaining ingredients, preheat broiler.

Place tomato slices on a broiler pan coated with cooking spray, and broil 5 minutes or until lightly browned. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add bacon slices, and cook 1 minute. Remove the bacon with a slotted spoon. Drain bacon on paper towels, and keep warm. Break eggs into pan; cook 8 minutes. Remove eggs from water with a slotted spoon.

Place 1 slice bacon on muffin half; top with egg. Drizzle with 4 teaspoons Marchands de vin sauce and 4 teaspoons Hollandaise sauce, and top with tomato slice. Repeat procedure with remaining muffin halves, bacon, eggs, sauces, and tomato.

Jim Folse,

Cooking Light

March 2004
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