Eggs Hussard with Marchand de Vin Sauce

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Total Reviews: 4

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  • on December 16, 2010

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    fabulous, just fabulous! JOAN DOMOTOR GLENDALE, ARIZONA

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  • on June 23, 2010

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    okay this is a pain in the patoot to make but you do it for a special occascion
    or for a special person. now you COULD use toasted english muffins if
    you don't have brioche and you COULD use knorr swiss packaged hollandaise. then all you have to cope with is the marchand de vin sauce.
    i don't think anyone will throw it at you. serve with a sparkling bubbly something and you are in business.

    who cares how emeril says wine. if i had his success and money, i would say it any way i wanted. GO BAM.

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  • on December 30, 2008

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    I've used this receipe several times and will be doing so again for New Years breakfast. We love it! Its a pain to make, but well worth it.

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  • on July 25, 2006

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    For those of you who can't seem to follow directions, this space is provided for rating the RECIPES, which is what the rest of us care about, not your egotistical opinion of the chef and his mannerisms, which we absolutely DON'T care about. Find another place to vent if you're so unhappy with your life.

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