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    Eggs & Dairy: Egg Hussard Brunch


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    1 tablespoon butter
    1/4 cup chopped shallots
    1 tablespoon garlic
    1/4 cup dry red wine
    1 cup demi glace
    8 slices thick french bread/toast
    1/2 pound thin sliced country ham
    8 thin slies fresh tomato
    8 poached eggs, warm
    1 cup hollandaise sauce
    1 tablespoon fine chopped fresh parsley

    Recipe



    In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minutes. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 minutes and remove from the heat, keeping warm. To serve, Place two 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 over the eggs. Spoon the Marchand De Vin Sauce around the croutons. Garnish with parsley. Yield: 4 servings

 

 

 

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