Eggs Hussarde

These delicious breakfast sandwiches came to us from the deep south. They were made by the Brennan family in their restaurant, "Brennan's" in New Orleans. In the sixties, the recipe

appeared in Gourmet Magazine. The Marchand de Vin sauce may be made the day before,

refrigerated and then heated before using.

Editor’s note this recipe is different from the one on Brennan’s website I’m not sure if my mom got the recipe from Gourmet Magazine or if she just came up with it on her own.

   

Makes 4 servings

• 16 thin slices ham
• 8 thick tomato slices
• 4 English muffins, split and toasted
• 8 poached eggs

MARCHAND de VIN SAUCE

• 1/4 cup butter
• 1/2 cup diced ham
• 1/2 cup diced onion
• 1/2 cup diced mushrooms
• 1/3 cup diced shallots
• 1 tbl minced garlic
• 2 tbl flour
• 1/2 tsp salt
• 1/8 tsp fresh ground black pepper
• dash cayenne pepper
• 3/4 cup beef broth
• 1/2 cup dry red wine
• 1 cup Hollandaise sauce, (see below)
• GARNISH
• 2-3 sprigs fresh parsley.

HOLLANDAISE SAUCE

• 1 egg yolk
• dash orange zest
• 1/3 cup melted butter
• 1 tsp orange juice
• 2 tsp lemon juice
• dash salt

1. Arrange ham on broiler pan and broil 4"  from the heat for about 3 minutes. Keep warm.
2. Broil tomato slices for 2 minutes.
3. Place 2 ham slices on each muffin half and  top with Marchand de Vin sauce.
4. Arrange a tomato slice over sauce and center a poached egg on top of the tomato.
5. Spoon Hollandaise sauce over egg and garnish with parsley. Serve immediately.

MARCHAND de VIN SAUCE

1. In butter, saute the ham, onion, mushrooms, shallots and garlic until onions began to lightly brown.
2. Blend together the flour, salt, pepper and cayenne pepper and cook until flour browns, about 3-4 minutes.
3. Blend in broth and wine and simmer for 35 minutes to blend flavors.

HOLLANDAISE SAUCE

1. In saucepan, cook orange rind and juices. In small bowl, whisk egg yolk and salt until thick.
2. Add to juice mixture and cook over med heat until custard-like thick.
3. Remove from heat and add melted butter, a little at a time, stirring constantly.