Eggs Hussarde
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
- 1 teaspoon salt
- 1 bay leaf
- 2 tablespoons butter
- 1/3 cup all-purpose flour
- 4 egg yolks
- 2 tablespoons worcestershire sauce
- 6 tablespoons butter
- 1 pinch cayenne pepper
- 1/2 cup onion finely chopped
- 8 large eggs
- 1 pound butter
- salt and black pepper
- 1/2 cup fresh parsley finely chopped
- 2 cups vinegar
- 1/2 cup red wine
- 8 slices canadian bacon or ham
- 8 holland rusks or english muffins
- marchand de vin sauce
- 1 1/2 teaspoons garlic finely chopped
- 1/2 scallion finely chopped
- 1/2 cup boiled ham finely chopped
- 1/2 cup mushrooms finely chopped
- 2 cups beef stock
- 1 1/2 teaspoons thyme leaves
- poached eggs
- 1 1/2 quarts water
- hollandaise sauce
- 1 1/2 teaspoons red wine vinegar
- 1 1/2 teaspoons water
- Carbohydrate 29.5492295858639 g
- Cholesterol 4386.09804732 mg
- Fat 299.66254861628 g
- Fiber 1.16286250528693 g
- Protein 115.695766945798 g
- Saturated Fat 161.799782208064 g
- Serving Size 1 1 Serving (1771g)
- Sodium 4510.56242288498 mg
- Sugar 28.386367080577 g
- Trans Fat 25.0309709979441 g
- Calories 3287 calories
1-Melt butter in a large saute 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-MARCHAND DE VIN SAUCE-. 6-Melt the butter in a large saucepan or Dutch oven and saute 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-POACHED EGGS-. 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-HOLLANDAISE SAUCE-. 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.
