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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.