Eggs Hussarde Poached Eggs With Tasso Divinity Sauce And Hollandaise Recipes

Steps:

• Melt butter in a large sauté pan and warm the Canadian bacon over low heat.
• Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.
• Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
• Ladle Hollandaise sauce over the eggs; serve.
• ---Marchandde Vin Sauce---.
• Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
• Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
• Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf.
• Simmer until the sauce thickens, about 1 hour.
• Before serving, remove the bay leaf and add the parsley.
• Season with salt and pepper to taste.
• Yields three cups.
• ---PoachedEggs---.
• Bring the water and vinegar to a boil in a large saucepan.
• Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks.
• Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
• When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.
• ---HollandaiseSauce---.
• Melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter.
• Hold the clarified butter over very low heat while preparing egg yolks.
• Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.
• Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water.
• Heat the water to just below the boiling point.
• set the bowl in the pan over the water; do not let the water touch the bottom of the bowl.
• Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.
• If the bottom of the bowl becomes hotter than warm to the touch, remove the bowl from the pan of water for a few seconds and let cool.
• When all of the butter is incorporated and the sauce is thick, beat in the water.
• Serve the Hollandaise immediately or keep in a warm place at room temperature until use.
• Yields 2 cups.

Steps:

• Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.
• For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.
• Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.
• Hollandaise:
• Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.
• Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce. Keep warm until ready to use.

Steps:

• Divinity Sauce: Heat 1 tbsp. butter in a small saucepan over medium heat. Add shallots, garlic, salt and pepper. Cook for 1 minute. Add wine and bring to a boil. Reduce heat to medium-low and simmer until reduced by half, about 10 minutes. Remove from heat; strain through a sieve. Set aside. Hollandaise: Pour water into a medium saucepan to a depth of 2 inches. Bring to a gentle simmer over medium-low heat. Whisk lemon juice, yolks, and 2 tbsp. water together in a heatproof bowl until frothy. Nestle bowl over simmering water and cook, whisking constantly, until pale yellow and thickened, 2-3 minutes. Remove bowl from heat and slowly drizzle in remaining butter in a thin stream, whisking constantly, to form a thick sauce. Whisk in a pinch of cayenne and salt. Cover to keep warm. Fill a large pot with at least 6 inches of poaching liquid (for every 4 cups of water, add ½ cup distilled white vinegar and ½ tsp. salt). Bring to a boil. Reduce heat to medium-high to maintain a very gentle boil. Quickly crack each egg into the pot while holding your hands about 3 inches above the water. Poach eggs, without stirring, until yolks are set but still runny in the middle, 4½ -5 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate; trim off trailing egg whites, if preferred. Set oven rack 4 inches from the broiler; preheat. Put muffin halves on a baking sheet, cut side up. Arrange 3 slices tasso on each, drizzle tasso with divinity sauce, and top each with a tomato slice. Broil until tomatoes are bubbly, 3-4 minutes. Divide muffin halves between plates. Top each with a poached egg and spoon hollandaise over the top.