Brennans Eggs Hussarde Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRENNAN'S EGGS HUSSARDE



Brennan's Eggs Hussarde image

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

2 tablespoons butter
8 slices Canadian bacon or 8 slices ham
8 holland rusks or 8 English muffins
6 tablespoons butter
1/2 cup onion, finely chopped
1 1/2 teaspoons garlic, finely chopped
1/2 scallion, finely chopped
1/2 cup boiled ham, finely chopped
1/2 cup mushroom, finely chopped
1/3 cup all-purpose flour
2 tablespoons Worcestershire sauce
2 cups beef stock
1/2 cup red wine
1 1/2 teaspoons thyme leaves
1 bay leaf
1/2 cup fresh parsley, finely chopped
salt and black pepper
1 1/2 quarts water
2 cups vinegar
8 large eggs
1 lb butter
4 egg yolks
1 1/2 teaspoons red wine vinegar
1 pinch cayenne pepper
1 teaspoon salt
1 1/2 teaspoons water

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.

EGGS HUSSARDE



Eggs Hussarde image

New Orleans considers brunch to be one of the best meals of the day, and Brennan's is famous the world over for its magnificent brunch dishes. Eggs Hussarde is one of their signatures (look also for Eggs St. Charles andEggs Sardou), combining Marchand du Vin and Hollandaise sauces, toast, Canadian Bacon, eggs, and grilled tomato.

Provided by Great Chefs

Number Of Ingredients 29

Unsalted Butter
Garlic
Onion
Ham
Mushrooms
Green Onion
Bay Leaves
Freshly ground black pepper
Salt
Paprika
Thyme
Tomato paste
Flour
Worcestershire sauce
Beef Stock
Dry Red Wine
Parsley
Egg Yolks
Lemon Juice
Salt
Cayenne Pepper
Unsalted Butter
Freshly ground pepper to taste
Water
White Vinegar
Eggs
Holland rusk or toast slices
Canadian bacon or ham
Tomato Slices

Steps:

  • To prepare the Marchand du Vin Sauce: Heat the butter in a heavy saucepan over medium-low heat. Add the garlic and onions and cook until the onions are slightly softened. Add the ham, mushrooms, and green onions. Saute for about 2 minutes. Stir in the bay laves, black pepper, salt, paprika, thyme, and tomato paste. Sprinkle in the flour and cook for about 4 minutes to remove the raw flour taste. Add the Worcestershire sauce, beef stock, wine, and parsley. Mix thoroughly and simmer over low heat, stirring frequently, until the sauce is reduced, very thick, and a rich brown color, about 1 hour. Keep warm. To prepare the Hollandaise Sauce: Put the egg yolks, lemon juice, salt, and cayenne in the top of a double boiler over simmering water. Beat the mixture with a whisk until the eggs begin to thicken. Remove from the hat and slowly whisk in the melted butter, whisking constantly until the sauce reaches a thick consistency. Adjust seasonings. Keep warm over tepid water or in an insulated container. To poach the eggs: Bring the water and vinegar to a boil in a large saute pan. Adjust the heat to keep the water at a simmer. Crack the eggs into the water. Cook until the whites are firm, about 2 minutes. Lift the poached eggs out of the water with a slotted spoon. Place the eggs on a triple thickness of paper towels until ready to use. To assemble and serve: Place a rusk or slice of toast on each warmed plate. Top each with a slice of bacon or ham. Ladle about 1/3 cup Marchand du Vin sauce over the meat. Carefully slip two poached eggs side by side on the sauce, then top with about 1/2 cup Hollandaise Sauce. Garnish with grilled tomato slices.

More about "brennans eggs hussarde recipes"

BRENNAN'S EGGS HUSSARDE RECIPE | CDKITCHEN.COM
brennans-eggs-hussarde-recipe-cdkitchencom image
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 …
From cdkitchen.com
Servings 4
Total Time 45 mins


BRENNAN’S EGGS HUSSARDE | THE LOCAL PALATE
brennans-eggs-hussarde-the-local-palate image
2017-08-10 Make the marchand de vin sauce: In a 2-quart saucepan, melt butter and lightly sauté mushrooms, ham, shallots, onion, and garlic. When the onion …
From thelocalpalate.com
Cuisine New Orleans
Estimated Reading Time 1 min
Category Breakfast, Brunch, Morning Meals


EASY FRENCH MARCHAND DE VIN SAUCE | SIMPLE. TASTY. GOOD.
2015-06-15 Brennan’s eggs hussarde with marchand de vin sauce! Well that peaked my interest so I kept on reading. Well first of all: what are eggs hussarde, œufs à la Hussarde in …
From junedarville.com
Cuisine French
Total Time 50 mins
Category Main Course
Calories 505 per serving
  • Season the steaks with pepper and salt. Add the butter to a non-stick pan and place it over high heat until melted. Then add the steaks.
  • Cook the steak the way you like it: rare, medium, well done. Remove the cooked steaks and transfer them to a clean plate. Cover with tinfoil and put them aside. Add the minced shallot and mashed garlic to the same hot pan.
  • Turn the heat down to medium. Stir for a minute. Then add the dried thyme and the bay leaves. Season with a pinch of pepper and salt.


EGGS HUSSARDE RECIPE | MYRECIPES
2011-02-09 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 …
From myrecipes.com
4/5 (1)
Calories 248 per serving
Servings 12
  • 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.
  • 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.


EGGS HUSSARDE - BIGOVEN.COM
Eggs Hussarde recipe: This is by far Brennan's Restaurant of New Orleans most complex dish to create. The reason being is that there are so many separate things in this dish that have to be kept warm. I cooked this for breakfast at the hunting camp one time. We had been playing cards all night, so I started cooking at about 2 AM. Breakfast was ready at 4:45 AM.
From bigoven.com
5/5 (2)
Category Breakfast
Cuisine French
Total Time 1 hr


GONOLA RECIPES AT HOME: BRENNAN’S EGGS HUSSARDE
2012-05-13 GoNOLA Recipes at Home: Brennan’s Eggs Hussarde. The recipe for the New Orleans version of Eggs Benedict created by the world famous Brennan’s Restaurant to cook for mom on Mother’s Day or any time! By Rebecca Jostes May 13, 2012. Happy Mother’s Day! Most people celebrate their moms by going to brunch and in New Orleans, brunch is a sacred …
From gonola.com
Estimated Reading Time 3 mins


BRENNAN'S EGGS HUSSARDE | FOOD, RECIPES, CREOLE CUISINE
Dec 4, 2016 - This take on eggs Benedict incorporates a rich red wine sauce. Dec 4, 2016 - This take on eggs Benedict incorporates a rich red wine sauce. Dec 4, 2016 - This take on eggs Benedict incorporates a rich red wine sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


BRENNAN'S EGGS HUSSARDE | SAVEUR | RECIPES, FOOD, NEW ...
Whole30 Breakfast Recipes More information Brennan Eggs Hussarde is a savory take on the traditional Eggs Benedict with a rich wine sauce, ham, mushrooms, tomato and Canadian bacon.
From pinterest.ca


BRENNAN'S MARCHAND DE VIN SAUCE RECIPE - FOOD NEWS
Brennan's Restaurant: Eggs Hussarde Recipe. There's something about Brennan's decor, pink exterior, and location in the heart of the French Quarter that also adds to its charm. View fullsize I always order the Eggs Hussarde (perfectly done Eggs Benedict with marchand de vin sauce) and the original Bananas Foster, which was invented there. Eggs Hussarde – Poached eggs, …
From foodnewsnews.com


BRENNAN'S EGGS HUSSARDE RECIPE | EAT YOUR BOOKS
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) Reviews (0) scallions; bay leaves; ground cayenne pepper; Parmesan cheese; garlic; parsley; tomatoes; dry red wine; Worcestershire sauce; ham; mushrooms; butter; Canadian bacon; egg yolks; dried …
From eatyourbooks.com


BRENNANS EGGS ST CHARLES RECIPES
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. Ingredients; 4 egg yolks : 3 tablespoons lemon juice: 1/4 teaspoon cayenne pepper: 1 cup butter, melted: 4 trout fillets (or any other white-fleshed fish) 1 1/4 cups milk: 1 1/2 cups flour: 1 teaspoon salt: 1/4 …
From tfrecipes.com


BRENNAN'S EGGS HUSSARDE - COPYCAT-RECIPES.NET
Brennan's Eggs Hussarde: Serving Size: 4 Ingredients: Cooking Directions:----- ----- ----- 2 tablespoons butter 8 slices Canadian bacon (or ham) 8 Holland rusks 2 cups Marchand de Vin Sauce -- (see recipe) 8 Poached Eggs -- (see recipe) 2 cups Hollandaise Sauce -- (see recipe) Melt butter in a large sauté pan and warm the Canadian bacon over low heat. Place 2 Holland …
From copycat-recipes.net


BRENNAN'S EGGS HUSSARDE | SAVEUR | RECIPES, FOOD, NEW ...
May 11, 2015 - This take on eggs Benedict incorporates a rich red wine sauce. May 11, 2015 - This take on eggs Benedict incorporates a rich red wine sauce. May 11, 2015 - This take on eggs Benedict incorporates a rich red wine sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com.au


BRENNAN'S RESTAURANT : A NEW ORLEANS TRADITION SINCE 1946 ...
Brennan's Restaurant is a New Orleans restaurant tradition since 1946. Our innovative Creole menu borrows influences from French and Spanish ancestry with modern updates and distinct seasonal offerings. Old-world elegance inspired dining rooms, and personable, attentive service, create a unique and sophisticated experience.
From brennansneworleans.com


BRENNAN'S EGGS HUSSARDE RECIPE | YUMMLY | RECIPE | RECIPES ...
Nov 29, 2015 - Brennan's Eggs Hussarde With Unsalted Butter, Garlic, Scallion, Yellow Onion, Chopped Ham, Mushrooms, Flour, Beef Stock, Dry Red Wine, Worcestershire ...
From pinterest.com


BRENNAN'S EGGS HUSSARDE | RECIPES, FOOD, BREAKFAST DISHES
Dec 13, 2013 - This take on eggs Benedict incorporates a rich red wine sauce. Dec 13, 2013 - This take on eggs Benedict incorporates a rich red wine sauce. Dec 13, 2013 - This take on eggs Benedict incorporates a rich red wine sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


EGGS SARDOU | BRENNAN'S RESTAURANT : A NEW ORLEANS ...
Let the eggs cook for 3 minutes and remove to a paper towel-lined tray using a slotted spoon. Drop the artichokes in the fryer and fry until golden brown and crispy about 3 minutes then remove from oil and season with salt. Place 2oz. of the creamed spinach in the center of 4 warm plates. Place two artichokes on top of the spinach side by side, top all artichokes with a …
From brennansneworleans.com


EGGS HUSSARDE IN NEW ORLEANS RECIPES
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---.
From tfrecipes.com


GONOLA RECIPES AT HOME: BRENNAN'S EGGS HUSSARDE - GONOLA ...
Crack 8 of 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.
From mastercook.com


EGGS HUSSARDE - BIGOVEN.COM
Eggs Hussarde recipe: Try this Eggs Hussarde recipe, or contribute your own. Add your review, photo or comments for Eggs Hussarde. American Breakfast Egg Dishes
From bigoven.com


BRENNAN’S EGGS HUSSARDE - SAVEUR: AUTHENTIC RECIPES ...
2015-02-06 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 ...
From saveur.com


BRENNAN'S COOKBOOK - THE RALPH BRENNAN RESTAURANT GROUP
Eggs Hussarde Eggs Sardou Oysters Rockefeller Turtle Soup Filet Stanley Veal Grillades & Grits Bananas Foster Brandy Milk Punch and Much More! Signed by Ralph Brennan [paperback version]by Hermann B. DeutschEdited and Illustrated by Deidra Stanforth More than 150 Original Recipes Including...
From shop.neworleans-food.com


BRENNAN'S EGGS HUSSARDE RECIPE - COOKEATSHARE
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


BEST COOKING BUTTER RECIPES: BRENNAN'S EGGS HUSSARDE
Best Cooking Butter Recipes pages. Home; Translate. Friday, May 29, 2015. Brennan's Eggs Hussarde Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr Ingredients. Servings: 4; 2 tablespoons butter ; 8 slices canadian bacon or 8 slices ham ; 8 holland rusks or 8 english muffins ; 6 tablespoons butter ; 1/2 cup onion, finely chopped ; 1 1/2 teaspoons garlic, …
From worldbestbutterrecipe.blogspot.com


BRENNAN'S RESTAURANT: EGGS HUSSARDE RECIPE
Eggs Hussarde Recipe. 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.
From brennansrestaurant.blogspot.com


Related Search