Eggs Hussarde: A New Orleans Brunch Staple

Eggs Hussarde: A New Orleans Brunch Staple

Eggs Hussarde: A New Orleans Brunch Staple

New Orleans may not have invented brunch, but they certainly perfected it. And if Eggs Benedict had a sassier, more flavorful cousin, it would be Eggs Hussarde. This decadent dish is a true celebration of flavor and the perfect centerpiece for your Sunday brunch. This recipe is for a single serving, making it easy to multiply the ingredients to feed a crowd or just a few. This way, you avoid making too much and can easily adjust for your needs.

Yields: 1 serving Prep time: 15 minutes Cook time: 10 minutes

Ingredients:

  • 1 large split English muffin (preferably from a local baker)
  • 2 thick slices of tomato
  • 8-10 slices of tasso
  • 2 whole eggs (farm-fresh, if possible)
  • 1 egg yolk
  • 1 stick (4 oz) salted butter
  • Splash of hot sauce (or white wine vinegar/lemon juice)
  • Lucky Cajun Black Label (for garnish)
  • Sea salt (for poaching liquid)

Equipment:

  • Baking sheet with rack
  • Small metal mixing bowl
  • Small sauce pot
  • Insulated cup
  • Plate lined with a towel
  • Slotted spoon
  • Damp towel

Instructions:

  1. Prepare the Hollandaise: Fill your insulated cup with hot water to keep the hollandaise warm. In a small sauce pot, melt the butter until it bubbles but is not browned. On your work surface, roll up the damp towel and place the metal bowl inside to stabilize it. Separate the egg yolk from the white and place the yolk in the bowl. Add a splash of hot sauce (or your preferred acid). Whisk the yolk and hot sauce together. While whisking constantly, very slowly drizzle the hot, melted butter into the yolk mixture. Continue whisking until the hollandaise is smooth and thickened. Pour the hot water out of the insulated cup and use a spatula to transfer the hollandaise into the warmed mug. Cover with a lid to keep warm. (See video tutorial for a visual demonstration of the hollandaise process.)

  2. Toast the Muffin and Sizzle the Tasso: Place the split English muffin and tasso slices on the rack on the baking sheet. Broil until the muffin is toasted and the tasso is sizzling (2-5 minutes, watch closely to prevent burning).

  3. Poach the Eggs: In a separate pot, bring 2 quarts of water to a simmer with 1 tablespoon of sea salt. Gently place the eggs into the simmering water. Poach for 2 minutes for small eggs, or 2 minutes and 15 seconds for large eggs. For easy poaching, let the eggs set slightly before gently stirring the water with a slotted spoon. Remove the poached eggs with the slotted spoon and place them on the prepared plate with the towel to absorb excess moisture.

  4. Assemble the Eggs Hussarde: Place the toasted English muffin on a plate. Top with the sizzling tasso, followed by the tomato slices, and then the poached eggs. Spoon a generous amount of hollandaise over the eggs, ensuring the vibrant colors of the tomato and tasso are still visible. Garnish with Lucky Cajun Black Label.

  5. Serve immediately and enjoy this delightful brunch creation!

Tips & Variations:

  • For a truly authentic New Orleans experience, use Leidenheimer's bread for the English muffin.
  • Get creative with your toppings! Try smoked salmon, wilted spinach, sliced steak, avocado, or any other ingredients that inspire you.
  • The key to a perfect hollandaise is patience. Don't rush the process!

Serving Suggestions:

Eggs Hussarde makes a wonderful brunch centerpiece. Serve it alongside tossed greens, roasted potatoes, fresh fruit, or even asparagus for a complete and satisfying meal.

Enjoy your Eggs Hussarde and your Sunday brunch! Be sure to check out our video tutorial for a step-by-step guide to making this delicious dish. #brunch #eggsbenedict #eggshussarde #poachedeggs #sundaybrunch

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