Brennan’s Eggs Hussarde

  • Serves

    serves 4


This take on eggs Benedict incorporates a rich red wine sauce. This recipe first appeared in our April 2013 special feature on New Orleans.


  • 2 cups plus 3 tbsp. unsalted butter
  • 1 clove garlic, finely chopped
  • 1 scallion, finely chopped
  • 14 yellow onion, finely chopped
  • 14 cup finely chopped ham
  • 14 cup minced mushrooms
  • 1 tbsp. flour
  • 34 cup beef stock
  • 14 cup dry red wine
  • 2 tsp. Worcestershire sauce
  • 12 tsp. dried thyme
  • 1 bay leaf
  • 14 cup finely chopped parsley
  • Kosher salt and freshly ground black pepper, to taste
  • 4 egg yolks, plus 8 poached eggs, for serving
  • 1 12 tsp. red wine vinegar
  • 14 tsp. cayenne pepper, plus more for serving
  • 1 medium tomato, cut into 4 slices
  • 13 cup grated Parmesan cheese
  • 8 slices Canadian bacon
  • 8 Holland rusks


Step 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.

Step 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.

Step 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.

Step 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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