Brennan's Eggs Hussarde

---

Our trips to n'awlins would not be complete without a stop at brennan's for their eggs hussard. I have never made it myself, this recipe is posted by request.

---

Steps

---

Melt butter in a large saut pan and warm the canadian bacon over low heat.

---

Place 2 holland rusks on each plate and cover with slices of warm canadian bacon.

---

Spoon marchand de vin sauce over the meat , then set a poached egg on each slice.

---

Ladle hollandaise sauce over the eggs.

---

Serve.

---

---marchandde vin sauce---.

---

Melt the butter in a large saucepan or dutch oven and saut the onion , garlic , scallions and ham for 5 minutes.

---

Add the mushrooms , reduce the heat to medium and cook for for 2 minutes.

---

Blend in the flour and cook , stirring for 4 minutes , then add the worcestershire sauce , beef stock , wine , thyme and bay leaf.

---

Simmer until the sauce thickens , about 1 hour.

---

Before serving , remove the bay leaf and add the parsley.

---

Season with salt and pepper to taste.

---

Yields three cups.

---

---poachedeggs---.

---

Bring the water and vinegar to a boil in a large saucepan.

---

Crack the eggs one at a time and drop them gently into the boiling water , being careful not to break the yolks.

---

Ingredients

---

butter, canadian bacon, holland rusks, onion, garlic, scallion, boiled ham, mushroom, all-purpose flour, worcestershire sauce, beef stock, red wine, thyme leaves, bay leaf, fresh parsley, salt and black pepper, water, vinegar, eggs, egg yolks, red wine vinegar, cayenne pepper, salt