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Eggs Hussarde

Created by: Howcan Team

Ingredients

8 large eggs
4 English muffins, split and toasted
8 slices Canadian bacon
1 cup hollandaise sauce
1/4 cup white vinegar
1 tsp salt
1 tsp black pepper
2 tbsp chopped parsley

Instructions

Fill a large saucepan with water, add the white vinegar, and bring to a gentle simmer over medium heat.
While the water is heating, toast the English muffins and cook the Canadian bacon in a skillet over medium heat until lightly browned.
Once the water is simmering, carefully crack the eggs into the water and poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
To assemble, place 2 slices of Canadian bacon on each English muffin half, top with a poached egg, and spoon hollandaise sauce over the eggs.
Season with salt, pepper, and chopped parsley before serving.
Enjoy your delicious Eggs Hussarde!

Eggs Hussarde is a classic Creole dish that originated in New Orleans. This decadent brunch item features a base of English muffins topped with Canadian bacon, poached eggs, and a rich marchand de vin sauce. The dish is said to have been created by Chef Antoine Alciatore at Antoine's Restaurant in the French Quarter of New Orleans. The sauce, made with red wine, beef broth, and shallots, is the star of the dish, adding depth and flavor to the eggs and bacon. Today, the best version of Eggs Hussarde can still be found in New Orleans, where chefs pay homage to the traditional recipe while adding their own modern twists. For a unique alternative, some chefs substitute the Canadian bacon with Andouille sausage, infusing the dish with a spicy, smoky flavor. Whether enjoyed at a historic restaurant or a trendy brunch spot, Eggs Hussarde continues to be a beloved dish that showcases the rich culinary heritage of New Orleans.

30 min

380 calories

Instructions

Fill a large saucepan with water, add the white vinegar, and bring to a gentle simmer over medium heat.
While the water is heating, toast the English muffins and cook the Canadian bacon in a skillet over medium heat until lightly browned.
Once the water is simmering, carefully crack the eggs into the water and poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
To assemble, place 2 slices of Canadian bacon on each English muffin half, top with a poached egg, and spoon hollandaise sauce over the eggs.
Season with salt, pepper, and chopped parsley before serving.
Enjoy your delicious Eggs Hussarde!