Eggs Hussarde

Eggs Hussarde is a New Orleans brunch classic that rivals Eggs Benedict for richness and blows it away on complexity. Soft poached eggs sit on grilled ham draped over Holland rusks, layered with Marchand de Vin sauce (a red wine and mushroom reduction) and a slice of grilled tomato, then blanketed in Hollandaise. A sprinkle of paprika on top for color.

The two sauces are what set this apart from every other eggs-on-toast dish. Marchand de Vin brings deep, savory, wine-dark richness underneath, while the Hollandaise adds buttery, lemony luxury on top. Together they create a flavor combination that’s pure indulgence.

The assembly is fast if your components are ready. This is really a plating exercise once the sauces are made, the ham is grilled, and the eggs are poached.

Kitchen Tips

• Poach the eggs soft; a runny yolk that breaks into the two sauces is the whole point of this dish
• Grill the tomato slices quickly over high heat so they stay firm enough to stack
• Use Holland rusks (crispy twice-baked rounds) as the base; they hold up under the sauces better than toast
• Have all components warm and ready before you start plating; this dish doesn’t wait well

Variations

• Use thick-cut Canadian bacon if you can’t find proper grilled ham slices
• Substitute a crispy English muffin for the rusks in a pinch
• Add sauteed spinach between the ham and tomato for an extra layer of green