Eggs Hussarde (Classic New Orleans Breakfast)
(ingredients listed serve 2, though each sauce creates more than enough for additional eggs, tomatoes, etc.)
2 English muffins, toasted
2 slices Canadian bacon
2 tomato slices
Tony Chachere's seasoning (or substitute mixture of salt, pepper, cayenne, and garlic powder)
Marchand de vin sauce
Hollandaise sauce
1 bunch asparagus, rinsed and dried
2 tablespoons vegetable oil
Marchand de vin sauce
1 stick butter
1/2 cup onions, finely chopped
1/3 cup shallots, finely chopped
1/3 cup cremini mushrooms, finely chopped
1/2 cup minced ham
2 cloves garlic, minced
2 tablespoons flour
1 tablespoon Tony Chachere's seasoning
1/2 cup red wine
3/4 cup beef stock
Hollandaise sauce
4 egg yolks, separated
3 tablespoons lemon juice
1 1/2 sticks butter
Salt
Pepper
(ingredients listed serve 2, though each sauce creates more than enough for additional eggs, tomatoes, etc.)
2 English muffins, toasted
2 slices Canadian bacon
2 tomato slices
Tony Chachere's seasoning (or substitute mixture of salt, pepper, cayenne, and garlic powder)
Marchand de vin sauce
Hollandaise sauce
1 bunch asparagus, rinsed and dried
2 tablespoons vegetable oil
Marchand de vin sauce
1 stick butter
1/2 cup onions, finely chopped
1/3 cup shallots, finely chopped
1/3 cup cremini mushrooms, finely chopped
1/2 cup minced ham
2 cloves garlic, minced
2 tablespoons flour
1 tablespoon Tony Chachere's seasoning
1/2 cup red wine
3/4 cup beef stock
Hollandaise sauce
4 egg yolks, separated
3 tablespoons lemon juice
1 1/2 sticks butter
Salt
Pepper
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