Luxury Cooking for 1

Executive Chef Ryan Hacker shares Brennan’s Eggs Hussarde
Brennans Restaurant

Eggs Hussarde
Brennan’s New Orleans Cookbook (1961)

Ingredients: 

2 large thin slices ham, grilled 

2 Holland Rusks (a light, crisp toast available at most grocery stores)

1/4 cup Marchand de Vin Sauce

2 slices tomato, grilled

2 eggs, soft poached

3/4 cup Hollandaise Sauce

Paprika for garnish

Lay a large slice of ham across each rusk and cover with Marchand de Vin Sauce. Cover next with tomato and then egg. Top with Hollandaise Sauce. Garnish with sprinkling of paprika. 

Serves 1

 

Marchand de Vin Sauce

Ingredients: 

3/4 cup butter

1/3 cup mushrooms, finely chopped

1/2 cup ham, minced

1/3 cup shallots, finely chopped

1/2 cup onion, finely chopped

2 Tablespoons garlic, minced

2 Tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

Dash cayenne

3/4 cup beef stock

1/2 cup red wine

In a 9-inch skillet melt butter and lightly sauté the mushrooms, ham, shallots, onion and garlic. When the onion is golden brown add the flour, salt, pepper and cayenne. Brown well, about 7-10 minutes. Blend in the stock and the wine and simmer over low heat for 35-45 minutes

Yields 2 cups

 

Hollandaise Sauce

Ingredients: 

4 egg yolks

2 Tablespoons lemon juice

1/2 pound butter, melted

1/4 teaspoon salt

In top half of double boiler, beat egg yolks and stir in lemon juice. Cook very slowly in double boiler over low heat, never allowing water in bottom of pan to come to a boil. Add butter a little at a time, stirring constantly with a wooden spoon. Add salt and pepper. Continue cooking slowly until thickened.

Yields 1 cup


On The Menu Chef Ryan Hacker Eugenia Uhl Press Use

Brennan’s, 417 Royal St., 525-9711, BrennansNewOrleans.com


 

Categories: Homepage, Recipes

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