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, 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

Recipe

• 1 melt butter in a large sauté pan and warm the canadian bacon over low heat.
• 2 place 2 holland rusks on each plate and cover with slices of warm canadian bacon.
• 3 spoon marchand de vin sauce over the meat, then set a poached egg on each slice.
• 4 ladle hollandaise sauce over the eggs; serve.
• 5 ---marchandde vin sauce---.
• 6 melt the butter in a large saucepan or dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
• 7 add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
• 8 blend in the flour and cook, stirring for 4 minutes, then add the worcestershire sauce, beef stock, wine, thyme and bay leaf.
• 9 simmer until the sauce thickens, about 1 hour.
• 10 before serving, remove the bay leaf and add the parsley.
• 11 season with salt and pepper to taste.
• 12 yields three cups.
• 13 ---poachedeggs---.
• 14 bring the water and vinegar to a boil in a large saucepan.
• 15 crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks.
• 16 simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
• 17 when firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.
• 18 ---hollandaisesauce---.
• 19 melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter.
• 20 hold the clarified butter over very low heat while preparing egg yolks.
• 21 place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.
• 22 fill a saucepan or dutch oven large enough to accommodate the bowl with about 1 inch of water.
• 23 heat the water to just below the boiling point.
• 24 set the bowl in the pan over the water; do not let the water touch the bottom of the bowl.
• 25 whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.
• 26 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.
• 27 when all of the butter is incorporated and the sauce is thick, beat in the water.
• 28 serve the hollandaise immediately or keep in a warm place at room temperature until use.
• 29 yields 2 cups.