Brennans Eggs St Charles Recipes

BRENNAN'S EGGS ST. CHARLES

Steps:

• For the Hollandaise sauce: Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
• Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
• To serve, heat sauce slowly in top of double boiler over hot water.
• Combine flour, salt and pepper together.
• For the fish: soak the fillets in milk for five minutes.
• While the fish is soaking, heat the skillet to 375F and add a little oil.
• Remove fish from milk; roll in the flour mixture.
• Sautee the fish until golden brown and crispy, about five minutes.
• Remove from the pan and drain on paper towels.
• To serve, place a piece of cooked fish on each plate (it's very nice if they have been warmed in the oven) and top with two cooked eggs.
• Cover evenly with warm Hollandaise sauce and serve.

BRENNAN'S EGGS HUSSARDE

Steps:

• Melt 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.
• ---Marchandde Vin Sauce---.
• Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and 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.
• Yields three cups.
• ---PoachedEggs---.
• Bring the water and vinegar to a boil in a large saucepan.
• Crack 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.
• ---HollandaiseSauce---.
• Melt the 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 egg yolks.
• Place the egg yolks, vinegar, cayenne and 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 the water.
• Serve the Hollandaise immediately or keep in a warm place at room temperature until use.
• Yields 2 cups.