BRENNAN'S EGGS HUSSARDE
Our trips to N'awlins would not be complete without a stop at Brennan's for their Eggs Hussard. I have never made it myself, this recipe is posted by request.
Provided by Lorac
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Melt butter in a large sauté pan and warm the Canadian bacon over low heat.
- Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.
- Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
- Ladle Hollandaise sauce over the eggs; serve.
- ---Marchandde Vin Sauce---.
- Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
- Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
- Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf.
- Simmer until the sauce thickens, about 1 hour.
- Before serving, remove the bay leaf and add the parsley.
- Season with salt and pepper to taste.
- Yields three cups.
- ---PoachedEggs---.
- Bring the water and vinegar to a boil in a large saucepan.
- Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks.
- Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
- When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.
- ---HollandaiseSauce---.
- Melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter.
- Hold the clarified butter over very low heat while preparing egg yolks.
- Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.
- Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water.
- Heat the water to just below the boiling point.
- set the bowl in the pan over the water; do not let the water touch the bottom of the bowl.
- Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.
- If the bottom of the bowl becomes hotter than warm to the touch, remove the bowl from the pan of water for a few seconds and let cool.
- When all of the butter is incorporated and the sauce is thick, beat in the water.
- Serve the Hollandaise immediately or keep in a warm place at room temperature until use.
- Yields 2 cups.
BRENNAN'S EGGS HUSSARDE RECIPE - (4.3/5)
Provided by garciamoss
Number Of Ingredients 21
Steps:
- 1. Heat 2 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add garlic, scallions, and onions; cook until soft, 2-3 minutes. Add ham and mushrooms; cook 4 minutes. Add flour; cook, stirring, 1 minute. Add stock, wine, Worcestershire, thyme, and bay leaf; bring to a boil. Reduce heat to medium; cook briefly until slightly thick. Stir in 2 tbsp. parsley, and season with salt and pepper; keep red wine sauce warm. 2. Heat 2 cups butter in a 2-qt. saucepan over medium-low heat. Skim and discard film from surface. Pour clarified butter from pan into a bowl, leaving milky sediment behind. Fill a 4-qt. saucepan with 2" of water; bring to a simmer over medium heat and rest a heatproof bowl over pan. Add egg yolks, vinegar, cayenne, and 1 tsp. water to the bowl; cook, whisking constantly, until a thick sauce has formed, 4-5 minutes. Begin adding clarified butter in a thin stream, whisking, until all butter has been added to make a smooth hollandaise. 3. Heat oven to broil. Place tomato slices on a baking sheet. Season with salt and pepper, sprinkle with cheese, and broil until cheese is melted and browned, 2-3 minutes; set aside. 4. Heat remaining butter in a 12" skillet over medium heat. Add bacon; cook, until warmed. Divide rusks between 4 plates; put 1 slice bacon on each. Spoon 2 tbsp. red wine sauce over bacon, and top with a poached egg. Spoon hollandaise over eggs. Garnish plates with tomatoes, remaining parsley, and more cayenne.
BRENNAN'S EGGS ST. CHARLES
Make and share this Brennan's Eggs St. Charles recipe from Food.com.
Provided by Molly53
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the Hollandaise sauce: Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
- Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
- To serve, heat sauce slowly in top of double boiler over hot water.
- Combine flour, salt and pepper together.
- For the fish: soak the fillets in milk for five minutes.
- While the fish is soaking, heat the skillet to 375F and add a little oil.
- Remove fish from milk; roll in the flour mixture.
- Sautee the fish until golden brown and crispy, about five minutes.
- Remove from the pan and drain on paper towels.
- To serve, place a piece of cooked fish on each plate (it's very nice if they have been warmed in the oven) and top with two cooked eggs.
- Cover evenly with warm Hollandaise sauce and serve.
Nutrition Facts : Calories 545, Fat 39.2, SaturatedFat 19.8, Cholesterol 606.6, Sodium 637.6, Carbohydrate 21.3, Fiber 0.7, Sugar 1, Protein 25.9
More about "brennans eggs hussarde recipe 435"
BRENNAN'S NEW ORLEANS EGGS HUSSARDE | #SITE_TITLE
Web Aug 9, 2017 steps Make the marchand de vin sauce: In a 2-quart saucepan, melt butter and lightly sauté mushrooms, ham, shallots, …
From thelocalpalate.com
Cuisine LouisianaCategory RecipesServings 4Estimated Reading Time 2 mins
From thelocalpalate.com
Cuisine LouisianaCategory RecipesServings 4Estimated Reading Time 2 mins
BRENNAN'S EGGS HUSSARDE RECIPE | CDKITCHEN.COM
Web ingredients 2 tablespoons butter 8 slices Canadian bacon (or ham) 8 Holland rusks Marchand de Vin Sauce 6 tablespoons butter 1/2 cup …
From cdkitchen.com
Servings 4Total Time 45 mins
From cdkitchen.com
Servings 4Total Time 45 mins
HOW BRENNAN’S INVENTED A PERFECT EGG DISH FOR MEAT LOVERS — …
Web Jan 16, 2017 1.1K 119K views 6 years ago Eggs benedict grows up at Brennan’s, a classic New Orleans establishment, to become eggs hussarde. This take on the brunch …
From youtube.com
From youtube.com
EGGS HUSSARDE IN BRENNAN'S | TASTEATLAS | RECOMMENDED AUTHENTIC …
Web Lorin Gaudin "Eggs Hussarde is a masterpiece of homemade English muffins, coffee-cured Canadian bacon, properly poached eggs and hollandaise and marchand de vin sauces …
From tasteatlas.com
From tasteatlas.com
WATCH: THE NEW ORLEANS BREAKFAST DISH THAT MAKES A HANGOVER
Web Jan 16, 2017 Eggs Hussarde is a Brennan's invention, a rich and meaty riff on eggs Benedict that makes it hard to return to the original.
From eater.com
From eater.com
BRENNANS EGGS HUSSARDE RECIPE 435 - FINDRECIPES.INFO
Web Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly. Fill a saucepan or Dutch oven large enough to accommodate the bowl with about …
From findrecipes.info
From findrecipes.info
BRENNAN'S EGGS HUSSARDE RECIPE - DETAILS, CALORIES, NUTRITION ...
Web Get full Brennan's Eggs Hussarde Recipe ingredients, how-to directions, calories and nutrition review. Rate this Brennan's Eggs Hussarde recipe with 2 tbsp butter, 8 slices …
From recipeofhealth.com
From recipeofhealth.com
EGGS HUSSARDE | CUISINE TECHNIQUES - GREAT CHEFS
Web Ingredients Marchand du Vin Sauce Unsalted Butter - 1-1/4 cups, melted Garlic - 1 tablespoon, minced Onion - 1 cup minced, Ham - 1 cup, chopped, boiled Mushrooms - 1 cup, chopped Green Onion - 1 cup, minced Bay …
From greatchefs.com
From greatchefs.com
EGGS HUSSARDE | TRADITIONAL EGG DISH FROM NEW …
Web Eggs Hussarde is a New Orleans dish that was originally made with poached eggs which have been placed on top of Holland rusks, red wine reduction sauce ( Marchand de vin ), and Canadian bacon. Finally, the …
From tasteatlas.com
From tasteatlas.com
BRENNAN'S RESTAURANT: EGGS HUSSARDE RECIPE - BLOGGER
Web 2 cups Hollandaise sauce ( recipe below) Melt butter in a large sauté pan and warm the Canadian bacon over low heat. Place 2 Holland rusks on each plate and cover with …
From brennansrestaurant.blogspot.com
From brennansrestaurant.blogspot.com
EGGS HUSSARDE RECIPE | MYRECIPES
Web 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, …
From myrecipes.com
From myrecipes.com
EGGS HUSSARDE - BIGOVEN
Web Nutrition Notes INGREDIENTS 2 tablespoons Butter 8 slices Canadian bacon or ham 8 Holland rusks or English muffins MARCHAND DE VIN SAUCE 6 tablespoons Butter 1/2 …
From bigoven.com
From bigoven.com
BRENNAN'S EGGS HUSSARDE RECIPE - COOKEATSHARE
Web Heat butter in a large saute/fry pan and hot the Canadian bacon over low heat. Place 2 Holland rusks on each plate and cover with slices of hot Canadian bacon.
From cookeatshare.com
From cookeatshare.com
BRENNAN'S EGGS HUSSARDE RECIPE | EAT YOUR BOOKS
Web Brennan's eggs Hussarde from Saveur Magazine, April 2013 (#155): The New Orleans Issue (page 56) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) …
From eatyourbooks.com
From eatyourbooks.com
EGGS SARDOU | BRENNAN'S RESTAURANT : A NEW ORLEANS TRADITION …
Web Crack 12 eggs (some extra to allow for mistakes) into paper disposable cups or ramekins. Using a slotted spoon, spin the water into a whirlpool like circle and drop all the eggs …
From brennansneworleans.com
From brennansneworleans.com
EGGS HUSSARDE AT BRENNAN'S | EGG, EGGS BENEDICT | IT'S LIKE EGGS ...
BRENNANS-EGGS-HUSSARDE RECIPE - GROUP RECIPES
Web Brennans-Eggs-Hussarde; This take on eggs Benedict incorporates a rich red wine sauce. serves 4; Ingredients 2 cups plus 3 tbsp. unsalted butter 1 clove garlic, finely chopped 1 scallion, finely chopped 1⁄4 yellow onion, …
From grouprecipes.com
From grouprecipes.com
BRENNAN'S EGGS HUSSARDE RECIPE - COOKING INDEX
Web Recipe for Brennan's Eggs Hussarde Recipe - Melt butter in a large saute pan and warm the Canadian bacon over low heat.Place 2 Holland rusks on each plate and cover with …
From cookingindex.com
From cookingindex.com
BRENNAN'S RESTAURANT : A NEW ORLEANS TRADITION SINCE 1946 : …
Web Brennan's Restaurant is a New Orleans restaurant tradition since 1946. Our innovative Creole menu borrows influences from French and Spanish ancestry with modern …
From brennansneworleans.com
From brennansneworleans.com
BRENNAN'S EGGS HUSSARDE | SAVEUR
Web Instructions Step 1 Heat 2 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add garlic, scallions, and onions; cook until soft, 2-3 minutes. Add ham and mushrooms; cook 4 minutes. Add flour;...
From saveur.com
From saveur.com
You'll also love