Eggs Hussarde

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the most famous and delectable of breakfast or luncheon dishes in the restaurants of New Orleans is an egg dish called Eggs Hussarde, or à la Hussarde. The origin of this dish has, to my knowledge, never been recorded, but it is an American dish with obvious French overtones. It is made, for example, with a marchand de vin sauce and a hollandaise, both of which are classically French. The name derives from the word hussarde, which in English is hussar, a fifteenth-century horseman of the Hungarian light cavalry. The name is said to mean “eggs in a cavalier fashion.”



  1. Prepare the hollandaise and the marchand de vin sauces and have them ready to spoon over the foods. Preheat the broiler.
  2. Prepare the grilled tomato halves and set aside. Keep warm. Let the broiler remain heated.
  3. Brush the ham slices with melted butter. Arrange the slices in one layer on a rack. Place the slices under the broiler and heat briefly, turning once. Keep warm.
  4. Poach the eggs and set aside.
  5. Toast the bread, muffins, or rusks, and arrange 2 slices on each of 4 plates.
  6. Top each slice with a piece of ham. Spoon equal portions of marchand de vin sauce over the ham. Top each with a poached egg. Spoon equal amounts of hollandaise sauce over each egg. Garnish each serving with a grilled tomato half placed on the side.