Indulge in a culinary delight that’s sure to impress your taste buds and elevate your brunch game: Egg Hussard with Marchand de Vin Sauce! This elegant French dish combines perfectly cooked sunny-side-up eggs with a rich, velvety red wine sauce, making it a showstopper for any occasion. Whether you're planning a cozy breakfast at home or a sophisticated gathering with friends, this recipe promises to be a crowd-pleaser. Get ready to discover the secrets behind this exquisite dish that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 4 eggs
- 2 tablespoons butter
- 1 cup red wine
- 1 shallot, minced
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Prepare the ingredients by finely mincing the shallot and chopping the fresh thyme leaves. Set aside.
- For the Marchand de Vin sauce, melt 1 tablespoon of butter in a saucepan over medium heat. Add minced shallots and sauté until they become translucent and soft, approximately 2-3 minutes.
- Pour the red wine into the saucepan with the shallots. Increase heat to medium-high and allow the wine to reduce by half, creating a concentrated flavor. This should take about 8-10 minutes.
- Season the reduced wine sauce with chopped thyme, salt, and pepper. Continue to simmer until the sauce reaches a slightly syrupy consistency.
- In a separate non-stick skillet, melt the remaining butter over medium heat. Carefully crack the eggs into the pan, ensuring they do not touch each other.
- Cook the eggs sunny-side up or to your preferred doneness, basting with the hot butter to ensure even cooking and a glossy finish.
- Once eggs are cooked, carefully transfer them to warm plates. Spoon the Marchand de Vin sauce around and slightly over the eggs.
- Garnish with additional fresh thyme if desired, and serve immediately while the eggs are hot and the sauce is warm.
Tips
- Choose Quality Wine: Since the Marchand de Vin sauce is primarily made from red wine, opt for a good-quality bottle that you would enjoy drinking. A full-bodied red works best for a rich flavor.
- Mind the Heat: When cooking the shallots, keep the heat at medium to prevent them from browning too quickly. You want them to soften and become translucent for a sweeter taste.
- Baste the Eggs: For perfectly cooked sunny-side-up eggs, spoon the hot butter over the tops as they cook. This technique not only helps cook the whites evenly but also adds a beautiful sheen.
- Serve Immediately: This dish is best enjoyed fresh. Have your plates warmed and be ready to serve as soon as the eggs and sauce are ready to maintain the delightful texture and temperature.
- Garnish Wisely: A sprinkle of fresh thyme not only adds a pop of color but also enhances the dish's aroma and flavor. Don’t skip this final touch!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 12g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 420mg
