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Eggs Hussard with Marchand de Vin Sauce (Emeril Lagasse) Recipe

Eggs Hussard with Marchand de Vin Sauce (Emeril Lagasse) Recipe

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Eggs Hussard with Marchand de Vin Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 tsp olive oil
2 tbsp roughly chopped shallots
1/4 tsp chopped garlic
1 cup dry red wine
1 bay leaf
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 sprig fresh thyme
2 cups veal stock
2 to 3 tsp fresh lemon juice
2 tbsp chopped fresh parsley leaves
1 tbsp cold unsalted butter , cut into pieces
8 (4-inch round and 1/2-inch thick) brioche croutons
1/2 lb thinly sliced, fully-cooked , country ham, warmed
8 thin slices fresh tomato
8 warm poached eggs , recipe follows
1 cup warm hollandaise sauce , recipe follows
1 tbsp finely chopped chives, for garnish

Directions:

Heat the oil in a small heavy pot over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the red wine and stir to deglaze the pan. Bring to a boil, add the bay leaf, salt, and pepper and cook until reduced to about 2 tablespoons in volume, about 5 to 7 minutes. Add the thyme and veal stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half and the mixture coats the back of a spoon, about 40 minutes.
Strain the sauce through a fine-meshed strainer, discarding the shallots and herbs. Return the sauce to the saucepan over low heat and add the lemon juice and parsley. Add the butter, 1 piece at a time, whisking constantly to incorporate. Remove from the heat and adjust seasoning, to taste. Cover to keep warm until ready to serve.
To serve, Place 2 croutons in the center of each plate. Lay slices of the ham on top of each crouton. Lay a slice of the tomato over the ham. Top each tomato with the poached eggs. Drizzle 1/4 cup of the Hollandaise Sauce over the eggs. Spoon the Marchand de Vin Sauce around the croutons and garnish with the chopped chives.
Poached Eggs:
3 cups water
1/2 teaspoon white vinegar
1/2 teaspoon salt
4 eggs
In a medium saute pan with straight sides, bring the water, vinegar, and salt to a boil over high heat. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes. Drain on paper towels.
Yield: 4 poached eggs
Hollandaise Sauce:
3 large egg yolks
2 teaspoons water
1/2 cup (1 stick) unsalted butter, melted
11/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne
In the top of a double boiler or in a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water until thick and pale yellow, removing the pan or bowl from the heat as needed to prevent the eggs from over cooking. Gradually add the butter, whisking constantly until thickened. Add the remaining ingredients and whisk well to blend. Adjust the seasoning, to taste.
Remove from the heat and cover to keep warm until ready to serve. (Or place in a bowl set over a pot of warm water and cover; stir occasionally.)
Yield: 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1050.02 Kcal (4396 kJ)
Calories from fat	892.86 Kcal
		% Daily Value*
Total Fat	99.21g	153%
Cholesterol	950.91mg	317%
Sodium	766.37mg	32%
Potassium	574.91mg	12%
Total Carbs	10.84g	4%
Sugars	5.36g	21%
Dietary Fiber	1.52g	6%
Protein	18.49g	37%
Vitamin C	22.3mg	37%
Iron	2.2mg	12%
Calcium	90.7mg	9%

Amount Per 100 g
Calories	198.51 Kcal (831 kJ)
Calories from fat	168.8 Kcal
		% Daily Value*
Total Fat	18.76g	153%
Cholesterol	179.77mg	317%
Sodium	144.88mg	32%
Potassium	108.69mg	12%
Total Carbs	2.05g	4%
Sugars	1.01g	21%
Dietary Fiber	0.29g	6%
Protein	3.5g	37%
Vitamin C	4.2mg	37%
Iron	0.4mg	12%
Calcium	17.1mg	9%

* 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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