Brennans Eggs St Charles Recipes

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

EGGS ST. CHARLES



Eggs St. Charles image

This is one the signature dishes at Brennan's, where locals and visitors alike congregate for one of the world's great breakfasts. If you can't imagine fish for breakfast, try this version!

Provided by Great Chefs

Number Of Ingredients 15

Trout fillets
Milk
Flour
Salt
Freshly ground black pepper
Vegetable oil
Egg Yolks
Lemon Juice
Salt
Cayenne Pepper
Unsalted Butter
Freshly ground pepper to taste
Water
White Vinegar
Eggs

Steps:

  • To prepare the trout: Soak the fillets in the milk for about 5 minutes. Combine the flour, salt, and pepper. Roll the trout in the mixture to coat evenly. Saute in hot oil (about 375 F) until crisp and browned, about 5 minutes. Remove from the oil with a large spatula or wire skimmer and place on paper towels to drain. 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 trout fillet on each warmed plate. Carefully slip two poached eggs side by side on the trout, then spoon Hollandaise evenly over the top.

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.

BRENNAN'S EGGS ST. CHARLES



Brennan's Eggs St. Charles image

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

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 teaspoon pepper
vegetable oil, for sauteeing
16 eggs, poached

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 st charles recipes"

RECIPES | BRENNAN'S RESTAURANT : A NEW ORLEANS TRADITION …
recipes-brennans-restaurant-a-new-orleans-tradition image
Web Eggs Sardou Breakfast. View Recipe. Pork Shoulder Grillades & Grits Breakfast. ... Brennan's New Orleans on Pinterest Brennan's New Orleans on Instagram Brennan's New Orleans on Twitter Brennan's New …
From brennansneworleans.com


BREAKFAST AND LUNCH - BRENNAN'S
breakfast-and-lunch-brennans image
Web Eggs St. Charles Crispy Fried Gulf Fish, Creamed Spinach, Blood Orange Hollandaise $29.00 Breton Buckwheat Crepe Sunny-side-up Egg, Benton's Country Ham, Sweet Potato Agrodolce, Mustard Frill Salad $23.00 Steak …
From brennansneworleans.com


EGGS ST. CHARLES FROM BRENNAN’S - CREOLE CAJUN CHEF
Web Dec 30, 2014 1 large Egg 1/4 cup milk 8 tout fillets, about 3 ounces each (Tilapia, drum or redfish can be substituted) 1/2 cup All-Purpose Flour 1/2 cup Corn Flour 1/4 cup …
From creolecajunchef.com
Estimated Reading Time 50 secs


EGGS ST. CHARLES - BIGOVEN.COM
Web In a shallow bowl, beat the egg with the milk. Season the trout with salt and pepper, then dredge the fillets in flour. Dip the fish in the egg wash and coat with corn flour. Heat the …
From bigoven.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


EGGS ST. CHARLES RECIPE | EAT YOUR BOOKS
Web Save this Eggs St. Charles recipe and more from The Commander's Palace New Orleans Cookbook to your own online collection at EatYourBooks.com ... Eggs St. Charles from …
From eatyourbooks.com


EGGS ST. CHARLES FROM THE GLORY OF SOUTHERN COOKING BY JAMES VILLAS
Web I don’t recall whether Eggs St. Charles (named after the gracious Avenue St. Charles in New Orleans’ Garden District) were originally introduced to the Crescent City by the …
From app.ckbk.com


EGGS ST. CHARLES RECIPE | EAT YOUR BOOKS
Web Save this Eggs St. Charles recipe and more from Breakfast at Brennan's and Dinner, Too to your own online collection at EatYourBooks.com. Toggle navigation. EYB; Home. ...
From eatyourbooks.com


WHAT IT’S LIKE TO EAT BREAKFAST AT BRENNAN’S IN NEW ORLEANS
Web Jul 5, 2021 If you see Eggs St. Charles on the Brennan’s breakfast menu, order it. The classic dish lives up to its reputation. After 75 years, it’s fair to say that Brennan’s has …
From 2foodtrippers.com


BRENNAN'S EGGS ST. CHARLES - PLAIN.RECIPES
Web Directions. 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, …
From plain.recipes


MICHAEL ROUSSEL | CHEF TECHNIQUES - GREAT CHEFS
Web Serving: 8 Print Eggs St. Charles By Great Chefs November 16, 2015 This is one the signature dishes at Brennan’s, where locals and visitors alike congregate for one of the …
From greatchefs.com


FRESH, FREE RANGE, ORGANIC EGGS - BRENNANEGGS
Web Fresh, organic free range eggs from the Pacific Northwest Only $6.00 Dozen and Duck Eggs @ $1.00 each! BrennanEggs $6.00 per Dozen Chicken Eggs or $1.00 per Duck Egg!
From brennaneggs.com


WORLD BEST FISH COOKING RECIPES : BRENNAN'S EGGS ST. CHARLES
Web May 20, 2015 Brennan's Eggs St. Charles Total Time:30 mins Preparation Time:25 mins Cook Time:5 mins Ingredients Servings:8 4 egg yolks 3 tablespoons lemon juice 1/4 …
From worldbestfishrecipes.blogspot.com


BRENNANS EGGS ST CHARLES RECIPES RECIPE
Web 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 …
From alicerecipes.com


EGGS HUSSARDE | CUISINE TECHNIQUES - GREAT CHEFS
Web 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 …
From greatchefs.com


BEST BRENNANS EGGS HUSSARDE RECIPES
Web 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 …
From alicerecipes.com


BRENNAN'S EGGS ST. CHARLES RECIPE - FOOD.COM - PINTEREST
Web Jul 12, 2020 - Make and share this Brennan's Eggs St. Charles recipe from Food.com. Jul 12, 2020 - Make and share this Brennan's Eggs St. Charles recipe from Food.com. …
From pinterest.com


BRENNAN'S EGGS HUSSARDE | SAVEUR
Web 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.
From saveur.com


Related Search