Eggs Hussarde Poached Eggs With Tasso Divinity Sauce And Hollandaise Recipes

POACHED EGGS, TASSO HAM, GRIDDLE TOMATO AND CAJUN HOLLANDAISE WITH ENGLISH MUFFINS

Steps:

• Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.
• For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.
• Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.
• Hollandaise:
• Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.
• Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce. Keep warm until ready to use.

EGGS HUSSARDE

Steps:

• To prepare the Marchand du Vin Sauce: Heat the butter in a heavy saucepan over medium-low heat. Add the garlic and onions and cook until the onions are slightly softened. Add the ham, mushrooms, and green onions. Saute for about 2 minutes. Stir in the bay laves, black pepper, salt, paprika, thyme, and tomato paste. Sprinkle in the flour and cook for about 4 minutes to remove the raw flour taste. Add the Worcestershire sauce, beef stock, wine, and parsley. Mix thoroughly and simmer over low heat, stirring frequently, until the sauce is reduced, very thick, and a rich brown color, about 1 hour. Keep warm. To prepare the Hollandaise Sauce: Put the egg yolks, lemon juice, salt, and cayenne in the top of a double boiler over simmering water. Beat the mixture with a whisk until the eggs begin to thicken. Remove from the hat and slowly whisk in the melted butter, whisking constantly until the sauce reaches a thick consistency. Adjust seasonings. Keep warm over tepid water or in an insulated container. To poach the eggs: Bring the water and vinegar to a boil in a large saute pan. Adjust the heat to keep the water at a simmer. Crack the eggs into the water. Cook until the whites are firm, about 2 minutes. Lift the poached eggs out of the water with a slotted spoon. Place the eggs on a triple thickness of paper towels until ready to use. To assemble and serve: Place a rusk or slice of toast on each warmed plate. Top each with a slice of bacon or ham. Ladle about 1/3 cup Marchand du Vin sauce over the meat. Carefully slip two poached eggs side by side on the sauce, then top with about 1/2 cup Hollandaise Sauce. Garnish with grilled tomato slices.

BRENNAN'S EGGS HUSSARDE

Steps:

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