Poached Eggs with Tasso and Hollandaise Sauce (Eggs Hussarde)

According to American Cooking: Creole and Acadian (Time-Life Books, 1971), eggs hussarde may have been named after 15th-century Hungarian mercenary soldiers called hussars, who often wore tomato red uniforms. This dish is traditionally made with two sauces, hollandaise and marchand de vin. The latter is typically based on veal stock, but some cooks use a red-wine reduction called divinity sauce instead.