Eggs Hussarde

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.

Yield: 12 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 41%
  • Fat: 11.2g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.4g
  • Protein: 15.9g
  • Carbohydrate: 17.7g
  • Fiber: 1g
  • Cholesterol: 253mg
  • Iron: 1.9mg
  • Sodium: 667mg
  • Calcium: 253mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. To prepare remaining ingredients, preheat broiler.
  4. 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.
  5. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Eggs Hussarde Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy