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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Eggs Hussarde

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.

Cooking Light MARCH 2004

  • Yield: 12 servings

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

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.

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
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Eggs Hussarde recipe

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