Brennan's Eggs Hussarde Recipe
Brennan's Eggs Hussarde is a luxurious New Orleans brunch classic featuring crispy English muffins topped with coffee-cured ham, rich marchand de vin sauce, perfectly poached eggs and a velvety hollandaise, creating an indulgent and flavorful experience. Enjoy a taste of New Orleans brunch luxury in your very own kitchen!
Yield: 4 Servings
Ingredients
Coffee-Cured Ham
- 1 pound thinly sliced lean Ham
- 1/4 cup strong brewed Coffee
- 1/4 cup Brown Sugar
- 1 tablespoon kosher Salt
- 1/2 teaspoon freshly ground Black Pepper to taste
- 1 tablespoon unsalted Butter
Mushroom Red Wine Sauce
- 2 tablespoons unsalted Butter
- 1 small Shallot finely chopped
- 8 ounces Cremini or Button Mushrooms cleaned and sliced
- 1/2 cup Red Wine
- 1/2 cup low-sodium Chicken or Beef Stock
- 1/2 cup Heavy Cream
- Salt and freshly ground Black Pepper to taste
Hollandaise Sauce
- 3 Egg Yolks
- 1 tablespoon freshly squeezed Lemon Juice
- 1/2 cup unsalted Butter melted and warm
- Pinch Cayenne Pepper
- Salt to taste
Poached Eggs & Assembly
- 4 large fresh Eggs
- 4 Holland Rusks or your preferred crispy Bread
- Splash Vinegar for poaching water
- Fresh Herbs of choice, for garnish
- Paprika to dust
Instructions
Coffee-Cured Ham
- In a shallow dish, add brewed coffee, brown sugar, kosher salt and black pepper. Whisk to combine.
- Submerge ham slices in marinade. Set aside to marinate for at least 1 hour or cover and place in refrigerator overnight.
- Place butter into a medium skillet. Place over medium heat.
- When butter has melted and is hot (do not burn), add ham and lightly pan-sear until the edges are caramelized. Set aside and keep warm.
Mushroom Red Wine Sauce
- Melt butter in a skillet over medium heat.
- Add chopped shallot. Sauté until softened.
- Add sliced mushrooms. Cook until they are nicely browned.
- Deglaze the pan with red wine, letting it reduce by half.
- Stir in chicken or beef stock and heavy cream, simmering until the sauce thickens.
- Taste. Season with salt and pepper.
- Remove from heat, set aside and keep warm.
Hollandaise Sauce
- Place a heatproof bowl over a simmering pot of water, whisk egg yolks and lemon juice until pale and thick.
- Slowly drizzle in the warm, melted butter while whisking continuously until a smooth, emulsified sauce forms.
- Season with salt and a pinch of cayenne. Keep warm.
Poach Eggs and Toast Holland Rusks
- Bring a pot of water to a gentle simmer with a splash of vinegar.
- Poach eggs for about 3 - 4 minutes until the whites are set but the yolks remain runny.
- Toast Holland rusks until crisp.
Assemble Dish
- Place a toasted Holland rusk on each serving plate.
- Arrange several slices of the coffee-cured ham atop the rusk.
- Gently place a poached egg over the ham.
- Generously spoon mushroom red wine sauce over everything.
- Drizzle with Hollandaise sauce.
- Garnish with fresh herbs and paprika.
- Serve immediately, hot.