Found in the 97th issue of Saveur magazine. Looks like an extremely rich and wonderful egg meal

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Name: Eggs Hussarde
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Cajun
Ingredients: 11 tablespoons Butter melted; 2 shallots finely chopped; 2 cloves garlic finely chopped; Salt & pepper to taste; 1/2 cup Dry Red Wine; 2 teaspoons Fresh Lemon Juice; 2 Egg yolks; pinch Cayenne; White wine vinegar; 8 Eggs; 4 English muffins split and lightly toasted; 24 slices Tasso 1/4" inch thick; 2 Tomato medium

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INGREDIENTS

11 tablespoons Butter ; melted
2 shallots ; finely chopped
2 cloves garlic ; finely chopped
Salt & pepper ; to taste
1/2 cup Dry Red Wine
2 teaspoons Fresh Lemon Juice
2 Egg yolks
pinch Cayenne
White wine vinegar
8 Eggs
4 English muffins ; split and lightly toasted
24 slices Tasso ; 1/4" inch thick
2 Tomato ; medium

Servings

INSTRUCTIONS

1. Heat 1 tbsp. butter in a small saucepan over medium heat. Add shallots, garlic, and salt and pepper: cook for 1 minute. Add wine, bring to a boil, reduce heat to medium-low, and simmer until reduced by half, about 10 minutes. Remove from heat; strain through sieve, Set divinity sauce aside.

2. Pour water into a medium saucepan to a depth of 2". Bring to a gentle simmer over medium-low heat. Whisk lemon juice, yolks, and 2 tbsp. water together in a heatproof bowl until frothy. Nestle bowl over simmering water and cook, whisking constantly, until pale yellow and thickened, 2-3 minutes. Remove bowl from heat and slowly drizzle in remaining butter in a thin stream, whisking constantly, to form a thick hollandaise sauce. Whisk in cayenne and salt. Cover to keep sauce warm.

3. Fill a large tall pot with at least 6" of poaching liquid (for every 4 cups of water, add 1/2 cup vinegar and 1/2 tsp. salt). Bring to a boil; reduce heat to medium-high to maintain a very genttle boil. Quickly crack each egg into the pot while holding your hands about 3" about the water. Poach eggs, without stirring, until yolks are set but still runny in the middle, 41/2-5 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate; trim off trailing egg whites, if you like. Set oven rack 4" from the broiler; preheat. Put muffin halves on a baking sheet, cut side up. Arrange 3 slices of tasso on each, drizzle tasso with divinity sauce, and top each with a tomato slice. Broil until tomatoes are bubbly, 3-4 minutes. Divide muffin halves between plates, top each with a poached egg, and spoon hollandaise over the top.

NOTES

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Eggs Hussarde

11 tablespoons Butter melted
2 shallots finely chopped
2 cloves garlic finely chopped
 Salt & pepper to taste
1/2 cup Dry Red Wine
2 teaspoons Fresh Lemon Juice
2 Egg yolks
 pinch Cayenne
 White wine vinegar
8 Eggs
4 English muffins split and lightly toasted
24 slices Tasso 1/4" inch thick
2 Tomato medium

1. Heat 1 tbsp. butter in a small saucepan over medium heat.  Add shallots, garlic, and salt and pepper: cook for 1 minute.  Add wine, bring to a boil, reduce heat to medium-low, and simmer until reduced by half, about 10 minutes. Remove from heat; strain through sieve, Set divinity sauce aside.

2. Pour water into a medium saucepan to a depth of 2".  Bring to a gentle simmer over medium-low heat.  Whisk lemon juice, yolks, and 2 tbsp. water together in a heatproof bowl until frothy.  Nestle bowl over simmering water and cook, whisking constantly, until pale yellow and thickened, 2-3 minutes.  Remove bowl from heat and slowly drizzle in remaining butter in a thin stream, whisking constantly, to form a thick hollandaise sauce.  Whisk in cayenne and salt.  Cover to keep sauce warm.

3.  Fill a large tall pot with at least 6" of poaching liquid (for every 4 cups of water, add 1/2 cup vinegar and 1/2 tsp. salt).  Bring to a boil; reduce heat to medium-high to maintain a very genttle boil.  Quickly crack each egg into the pot while holding your hands about 3" about the water.  Poach eggs, without stirring, until yolks are set but still runny in the middle, 41/2-5 minutes.  Using a slotted spoon, transfer eggs to a paper towel-lined plate; trim off trailing egg whites, if you like.  Set oven rack 4" from the broiler; preheat.  Put muffin halves on a baking sheet, cut side up.  Arrange 3 slices of tasso on each, drizzle tasso with divinity sauce, and top each with a tomato slice.  Broil until tomatoes are bubbly, 3-4 minutes.  Divide muffin halves between plates, top each with a poached egg, and spoon hollandaise over the top.

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Nutrition

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Serving Size: 1 Serving (776g)
Recipe Makes: 4

Calories: 1409
Calories from Fat: 925 (66%)

Amt Per Serving		% DV

	Total Fat 102.8g	137 %
	Saturated Fat 43.6g	218 %
	Monounsaturated Fat 36g
	Polyunsanturated Fat 11.5g
Cholesterol 3043.9mg		937 %
Sodium 1271.1mg		44 %
Potassium 1078.5mg		28 %
Total Carbohydrate 38.1g		11 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 35.8g
Protein 79.3g		113 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1409

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Brennans Eggs Hussarde

by saveur-1

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diegoengel

[I posted this recipe.]

14y