Egg Hussard with Marchand de Vin Sauce

  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 4 servings
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1 tablespoon butter

1/4 cup chopped shallots

1 tablespoon garlic

1/4 cup dry red wine

1 cup demi-glace

8 croutons (4 inches round and 1/2-inch thick)

1/2 pound thinly sliced country ham

8 thin slices of fresh tomato

8 poached eggs, warm

1 cup Hollandaise Sauce, warm

1 tablespoon finely chopped fresh parsley leaves


  1. In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 minutes and remove from the heat, keeping warm. To serve, Place two 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 over the eggs. Spoon the Marchand De Vin Sauce around the croutons. Garnish with parsley.