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.
The name gives you the first clue. Hussarde refers to the color red — and this dish earns it. Where Eggs Benedict is pale and golden, Eggs Hussarde arrives at the table with vivid red tomato and the deep, burnished color of sizzling tasso peeking out from under a blanket of hollandaise. It looks like New Orleans. It tastes like New Orleans.
What Makes Eggs Hussarde Different From Eggs Benedict
The swap that defines this dish is tasso for Canadian bacon. And it isn't a subtle upgrade — it's a complete reimagining of what the base of a poached egg dish can be.
Tasso is a Cajun-cured smoked pork with a spice profile that Canadian bacon simply cannot compete with. It's smoky, it's got heat, and when you broil it until it sizzles the edges get a caramelized crust that adds texture and depth to every bite. The fresh tomato slice layered on top is pure Louisiana thinking — a bright, acidic counterpoint that cuts through the richness of the hollandaise and ties the whole plate together.
This is what happens when Cajun cooking meets classic French brigade technique. Tasso is a workhorse of Louisiana cooking — red beans, gumbo, étouffée. But here it shows up in a dish built on a French mother sauce, assembled with the precision of a proper brunch kitchen. That collision of traditions is what makes Eggs Hussarde one of the great New Orleans originals.
The Hollandaise Is Everything
Don't skip the video tutorial below. Hollandaise has a reputation for being difficult but the technique is straightforward once you've seen it done. The key is patience — drizzle the butter slowly, whisk constantly, and never rush. A broken hollandaise is almost always the result of adding the butter too fast.
The hot sauce as your acid is the right call here. It adds a gentle kick that complements the tasso without overwhelming the egg yolk richness of the sauce. White wine vinegar or lemon juice work too but hot sauce keeps you in Louisiana.
Finish with Lucky Cajun Black Label as garnish. It adds a final layer of spice and aroma that pulls the whole plate together and keeps this firmly in Lucky Cajun territory rather than any generic brunch joint.
The Recipe
Yields: 1 serving | Prep time: 15 minutes | Cook time: 10 minutes
Scale up the ingredients to serve a crowd — the technique stays exactly the same.
Ingredients:
- 1 large split English muffin (preferably from a local baker — or Leidenheimer's for the full New Orleans experience)
- 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. 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, transfer the hollandaise in, and cover to keep warm. (See the video tutorial below for a visual walkthrough 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 to 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. Let the eggs set slightly before gently stirring the water with a slotted spoon. Remove with the slotted spoon and place on the towel-lined plate to absorb excess moisture.
4. Assemble Place the toasted English muffin on a plate. Top with the sizzling tasso, followed by the tomato slices, then the poached eggs. Spoon a generous amount of hollandaise over the eggs — keep enough of the tomato and tasso visible so the color comes through. Garnish with Lucky Cajun Black Label and serve immediately.
Tips & Variations
The key to perfect hollandaise is patience. Don't rush the butter drizzle — that's where most people lose it.
For a truly authentic New Orleans experience, use Leidenheimer's bread for the English muffin.
Get creative with the protein layer — smoked salmon, wilted spinach, sliced steak, and avocado all work beautifully in place of or alongside the tasso.
Serving Suggestions
Eggs Hussarde is a complete brunch centerpiece on its own. Round it out with tossed greens, roasted potatoes, fresh fruit, or asparagus for a full spread worthy of a New Orleans Sunday morning.
The Black Label garnish isn't optional — it's the finish that ties this dish to Lucky Cajun. Shop Black Label here.
