Eggs Hussarde

Preparation info
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    • Difficulty


Appears in
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-centu