Brennan's Eggs Hussarde Recipe

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Brennan's Eggs Hussarde
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Ingredients
26
Count
Nutrition
1509
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Melt butter in a large sauté pan and warm the Canadian bacon over low heat.
  2. Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.
  3. Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
  4. Ladle Hollandaise sauce over the eggs; serve.
  5. -Marchandde Vin Sauce-.
  6. Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
  7. Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
  8. Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf.
  9. Simmer until the sauce thickens, about 1 hour.
  10. Before serving, remove the bay leaf and add the parsley.
  11. Season with salt and pepper to taste.
  12. Yields three cups.
  13. -PoachedEggs-.
  14. Bring the water and vinegar to a boil in a large saucepan.
  15. Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks.
  16. Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
  17. When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.
  18. -HollandaiseSauce-.
  19. Melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter.
  20. Hold the clarified butter over very low heat while preparing egg yolks.
  21. Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.
  22. Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water.
  23. Heat the water to just below the boiling point.
  24. Set the bowl in the pan over the water; do not let the water touch the bottom of the bowl.
  25. Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.
  26. If the bottom of the bowl becomes hotter than warm to the touch, remove the bowl from the pan of water for a few seconds and let cool.
  27. When all of the butter is incorporated and the sauce is thick, beat in the water.
  28. Serve the Hollandaise immediately or keep in a warm place at room temperature until use.
  29. Yields 2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1509.1 Kcal (6318 kJ)
Calories from fat 1254.75 Kcal
% Daily Value*
Total Fat 139.42g 214%
Cholesterol 888.46mg 296%
Sodium 2234.19mg 93%
Potassium 960.84mg 20%
Total Carbs 17.16g 6%
Sugars 3.45g 14%
Dietary Fiber 1.17g 5%
Protein 40.4g 81%
Vitamin C 13.9mg 23%
Vitamin A 1.4mg 47%
Iron 4.8mg 27%
Calcium 208.3mg 21%
Amount Per 100 g
Calories 143.83 Kcal (602 kJ)
Calories from fat 119.59 Kcal
% Daily Value*
Total Fat 13.29g 214%
Cholesterol 84.68mg 296%
Sodium 212.94mg 93%
Potassium 91.58mg 20%
Total Carbs 1.64g 6%
Sugars 0.33g 14%
Dietary Fiber 0.11g 5%
Protein 3.85g 81%
Vitamin C 1.3mg 23%
Vitamin A 0.1mg 47%
Iron 0.5mg 27%
Calcium 19.9mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.6
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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