Brennan's Eggs Hussarde

Elevate your brunch game with *Brennan's Eggs Hussarde*, a New Orleans classic that combines rich, bold flavors with a touch of elegance. This decadent dish layers perfectly toasted English muffins with savory Canadian bacon, luscious marchand de vin sauce, delicately poached eggs, and a silky, citrus-kissed hollandaise sauce. The deep, red wine-infused marchand de vin sauce sets this recipe apart, adding a luxurious twist that's pure indulgence. Perfectly balanced with tangy hollandaise and tender poached eggs, this dish is a celebration of flavor and texture. Ideal for special occasions or a refined weekend treat, *Brennan's Eggs Hussarde* is a must-try for lovers of gourmet breakfast recipes.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 2 whole English muffins
• 4 slices Canadian bacon
• 4 whole Eggs
• 1 cup Unsalted butter
• 2 tablespoons Shallots
• 1 cup Dry red wine
• 1 cup Beef stock
• 1 tablespoon All-purpose flour
• 4 whole Egg yolks
• 1 tablespoon Fresh lemon juice
• 0.125 teaspoon Cayenne pepper
• 2 tablespoons White vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Water

Directions

Step 1

Begin by preparing the marchand de vin sauce. Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the minced shallots and sauté until translucent, about 2-3 minutes.

Step 2

Pour in the red wine and beef stock, then bring the mixture to a boil. Reduce heat and simmer until the liquid has reduced by half, approximately 10 minutes.

Step 3

In a separate small bowl, mix the flour with 1 tablespoon of softened butter to form a paste. Whisk the paste into the saucepan and simmer for an additional 2-3 minutes, stirring constantly until thickened. Remove from heat and set aside.

Step 4

Prepare the hollandaise sauce. In a heatproof bowl over a pot of simmering water (or a double boiler), whisk the egg yolks with the lemon juice and cayenne pepper. Gradually add the melted butter in a slow, steady stream while whisking continuously until the sauce thickens. Remove from heat and keep warm.

Step 5

Toast the English muffins until golden brown. Set aside.

Step 6

In a large skillet over medium heat, cook the Canadian bacon slices until browned and slightly crisp. Remove and set aside.

Step 7

Poach the eggs. Bring 4 cups of water to a gentle simmer in a medium saucepan. Add the white vinegar and a pinch of salt. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Step 8

Assemble the Eggs Hussarde. Place the toasted English muffin halves on plates. Top each with a slice of Canadian bacon, then a spoonful of marchand de vin sauce. Place a poached egg on top and drizzle with hollandaise sauce. Sprinkle with salt and pepper to taste.

Step 9

Serve immediately and enjoy your classic Brennan’s Eggs Hussarde!

Nutrition Facts

Serving size	(2176.3g)

Amount per serving	% Daily Value*
Calories	2146.4

Total Fat 143.3g	0%
Saturated Fat 70.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1791.6mg	0%
Sodium 5242.1mg	0%
Total Carbohydrate 109.0g	0%
Dietary Fiber 9.3g	0%
Total Sugars 17.8g
Protein 73.1g	0%

Vitamin D 244.6IU	0%
Calcium 378.0mg	0%
Iron 13.4mg	0%
Potassium 1849.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.9%

Protein: 14.5%

Carbs: 21.6%