Brennan's Eggs Hussarde

This take on eggs Benedict incorporates a rich red wine sauce.

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 2

    cups plus 3 tbsp. unsalted butter

  • 1

    clove garlic, finely chopped

  • 1

    scallion, finely chopped

  • 1/4

    yellow onion, finely chopped

  • 1/4

    cup finely chopped ham

  • 1/4

    cup minced mushrooms

  • 1

    tbsp. flour

  • 3/4

    cup beef stock

  • 1/4

    cup dry red wine

  • 2

    tsp. Worcestershire sauce

  • 1/2

    tsp. dried thyme

  • 1

    bay leaf

  • 1/4

    cup finely chopped parsley

  • Kosher salt and freshly ground black pepper, to taste

  • 4

    egg yolks, plus 8 poached eggs, for serving

  • 1 1/2

    tsp. red wine vinegar

  • 1/4

    tsp. cayenne pepper, plus more for serving

  • 1

    medium tomato, cut into 4 slices

  • 1/3

    cup grated Parmesan cheese

  • 8

    slices Canadian bacon

  • 8

    Holland rusks

Directions

1. 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. Add flour; cook, stirring, 1 minute. Add stock, wine, Worcestershire, thyme, and bay leaf; bring to a boil. Reduce heat to medium; cook briefly until slightly thick. Stir in 2 tbsp. parsley, and season with salt and pepper; keep red wine sauce warm. 2. Heat 2 cups butter in a 2-qt. saucepan over medium-low heat. Skim and discard film from surface. 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 yolks, vinegar, cayenne, and 1 tsp. water to the bowl; cook, whisking constantly, until a thick sauce has formed, 4-5 minutes. Begin adding clarified butter in a thin stream, whisking, until all butter has been added to make a smooth hollandaise. 3. Heat oven to broil. Place tomato slices on a baking sheet. Season with salt and pepper, sprinkle with cheese, and broil until cheese is melted and browned, 2-3 minutes; set aside. 4. Heat remaining butter in a 12" skillet over medium heat. Add bacon; cook, until warmed. Divide rusks between 4 plates; put 1 slice bacon on each. Spoon 2 tbsp. red wine sauce over bacon, and top with a poached egg. Spoon hollandaise over eggs. Garnish plates with tomatoes, remaining parsley, and more cayenne.

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