Eggs Hussard

By corlear

Chef's Note: Experimenting with Eggs Benedict, the Brennan family dreamed up this egg dish, which has enjoyed decades in the “Best of Brunch” category.

Chef’s Tip: If you don’t want to deep-fry the tomatoes, try the recipe for Fried Green Tomatoes.

Ingredients

• 2 cups Hollandaise Sauce (see recipe)
• 1 cup Marchands deVin Sauce (see recipe)
• 8 Poached Eggs (see recipe)
• 4 medium tomatoes
• 8 ounces Canadian bacon, thinly sliced
• Salt and black pepper to taste
• 1 egg
• 1/2 cup whole milk
• Vegetable oil for frying
• 1 cup all-purpose flour
• 1 cup dry bread crumbs

Details

Servings 4

Preparation

Step 1

Prepare Hollandaise Sauce and Marchands deVin Sauce; set aside and keep warm.

Poach eggs; set aside.

Warm bacon in skillet.

Cut tomatoes in half. Scoop out seeds, leaving tomato cups. Season tomatoes with salt and pepper.

Mix egg and milk in a small bowl.

Preheat oil to 350 degrees in deep fryer.

Dredge tomatoes in flour, dip into egg wash and then dredge in bread crumbs. Fry tomato halves until crisp, about two minutes. Remove from oil, drain on a paper towel and reserve.

To serve: pour 1/4 cup reserved Marchands deVin Sauce on each plate. Place 2 tomato halves in center of each plate; top each tomato with skillet-warmed bacon and a hot poached egg. Spoon 1/4 cup reserved Hollandaise Sauce on top of each egg.