Eggs Hussard with Marchand de Vin Sauce

Total Time:
1 hr 10 min
20 min
50 min

4 servings

  • 1 teaspoon olive oil
  • 2 tablespoons roughly chopped shallots
  • 1/4 teaspoon chopped garlic
  • 1 cup dry red wine
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 sprig fresh thyme
  • 2 cups veal stock
  • 2 to 3 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon cold unsalted butter, cut into pieces
  • 8 (4-inch round and 1/2-inch thick) brioche croutons
  • 1/2 pound thinly sliced, fully-cooked, country ham, warmed
  • 8 thin slices fresh tomato
  • 8 warm Poached Eggs, recipe follows
  • 1 cup warm Hollandaise Sauce, recipe follows
  • 1 tablespoon finely chopped chives, for garnish
  • Heat the oil in a small heavy pot over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the red wine and stir to deglaze the pan. Bring to a boil, add the bay leaf, salt, and pepper and cook until reduced to about 2 tablespoons in volume, about 5 to 7 minutes. Add the thyme and veal stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half and the mixture coats the back of a spoon, about 40 minutes.

  • Strain the sauce through a fine-meshed strainer, discarding the shallots and herbs. Return the sauce to the saucepan over low heat and add the lemon juice and parsley. Add the butter, 1 piece at a time, whisking constantly to incorporate. Remove from the heat and adjust seasoning, to taste. Cover to keep warm until ready to serve.

  • To serve, Place 2 croutons in the center of each plate. Lay slices of the ham on top of each crouton. Lay a slice of the tomato over the ham. Top each tomato with the poached eggs. Drizzle 1/4 cup of the Hollandaise Sauce over the eggs. Spoon the Marchand de Vin Sauce around the croutons and garnish with the chopped chives.

Poached Eggs:
  • In a medium saute pan with straight sides, bring the water, vinegar, and salt to a boil over high heat. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes. Drain on paper towels.

  • Yield: 4 poached eggs

Hollandaise Sauce:
  • 3 large egg yolks

  • 2 teaspoons water

  • 1/2 cup (1 stick) unsalted butter, melted

  • 11/2 teaspoons fresh lemon juice

  • 1/4 teaspoon salt

  • 1/8 teaspoon cayenne

  • In the top of a double boiler or in a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water until thick and pale yellow, removing the pan or bowl from the heat as needed to prevent the eggs from over cooking. Gradually add the butter, whisking constantly until thickened. Add the remaining ingredients and whisk well to blend. Adjust the seasoning, to taste.

  • Remove from the heat and cover to keep warm until ready to serve. (Or place in a bowl set over a pot of warm water and cover; stir occasionally.)

  • Yield: 1 cup

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