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GoNOLA Recipes at Home: Brennan’s Eggs Hussarde

The recipe for the New Orleans version of Eggs Benedict created by the world famous Brennan’s Restaurant to cook for mom on Mother’s Day or any time!

Happy Mother’s Day! Most people celebrate their moms by going to brunch and in New Orleans, brunch is a sacred event. People spend hours enjoying breakfast favorites accompanied by a live jazz band. World famous Brennan’s Restaurant put their own twist on the iconic Eggs Benedict and shared their heavenly recipe with us. So to treat your mom to a brunch New Orleans style, turn the radio to WWOZ and let mom sleep in while you whip up some Eggs Hussarde.

Makes 4 servings


5 sticks of  butter
8 slices Canadian bacon (or ham)
8 Holland rusks
12 large eggs
½ cup boiled ham, finely chopped
2 cups beef stock
1½ quarts water
½ cup onion, finely chopped
½ scallions, finely chopped
½ cup mushrooms, finely chopped
1/3 cup all-purpose flour
2 tablespoons Worcestershire sauce
½ cup red wine
2 cups vinegar
1½ teaspoons red wine vinegar
1½ teaspoons thyme leaves
1 bay leaf
1½ teaspoons garlic, finely chopped
½ cup fresh parsley, finely chopped
salt and black pepper
Pinch of cayenne pepper


Melt 6 tablespoons of  butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and boiled 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.


Bring 2 cups of water and regular vinegar to a boil in a large saucepan. Crack 8 of 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.


Melt 4 sticks of  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 4 egg yolks.

Place the egg yolks, red wine vinegar, cayenne and 1 teaspoon of 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 1½ teaspoon of water.

Serve the Hollandaise immediately or keep in a warm place at room temperature until use.


Melt the rest of the 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.

Recipe Courtesy Brennan’s Restaurant

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