Recipe
Eggs Hussard With Marchand De Vin Sauce
Ingredients
- 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 [2]
- 1 cup warm Hollandaise Sauce [3]
- 1 tablespoon finely chopped chives, for garnish
Directions
- 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.
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