EGGS ST. CHARLES
This is one the signature dishes at Brennan's, where locals and visitors alike congregate for one of the world's great breakfasts. If you can't imagine fish for breakfast, try this version!
Provided by Great Chefs
Number Of Ingredients 15
Steps:
- To prepare the trout: Soak the fillets in the milk for about 5 minutes. Combine the flour, salt, and pepper. Roll the trout in the mixture to coat evenly. Saute in hot oil (about 375 F) until crisp and browned, about 5 minutes. Remove from the oil with a large spatula or wire skimmer and place on paper towels to drain. To prepare the Hollandaise Sauce: Put the egg yolks, lemon juice, salt, and cayenne in the top of a double boiler over simmering water. Beat the mixture with a whisk until the eggs begin to thicken. Remove from the hat and slowly whisk in the melted butter, whisking constantly until the sauce reaches a thick consistency. Adjust seasonings. Keep warm over tepid water or in an insulated container. To poach the eggs: Bring the water and vinegar to a boil in a large saute pan. Adjust the heat to keep the water at a simmer. Crack the eggs into the water. Cook until the whites are firm, about 2 minutes. Lift the poached eggs out of the water with a slotted spoon. Place the eggs on a triple thickness of paper towels until ready to use. To assemble and serve: Place a trout fillet on each warmed plate. Carefully slip two poached eggs side by side on the trout, then spoon Hollandaise evenly over the top.
BRENNAN'S EGGS HUSSARDE
Our trips to N'awlins would not be complete without a stop at Brennan's for their Eggs Hussard. I have never made it myself, this recipe is posted by request.
Provided by Lorac
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 26
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.
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