Eggs Hussarde

Ingredients

• 4 English muffins 4 English muffins
• 8 slices of Canadian bacon 8 slices of Canadian bacon
• 8 large eggs 8 large eggs
• For the Creole sauce: For the Creole sauce:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (14 oz) diced tomatoes 1 can (14 oz) diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 24g (Saturated Fat: 8g)
• Carbohydrates: 28g (Sugars: 4g)
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   Split the English muffins in half and toast them until golden brown.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened.
4. 4.
   Add the diced tomatoes, paprika, dried thyme, dried oregano, cayenne pepper, salt, and pepper to the skillet. Stir well and let the sauce simmer for about 10 minutes.
5. 5.
   While the sauce is simmering, heat a separate skillet over medium heat and cook the Canadian bacon slices until slightly crispy.
6. 6.
   In a large pot, bring water to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
7. 7.
   Remove the poached eggs from the water using a slotted spoon and place them on a paper towel to drain any excess water.
8. 8.
   To assemble the Eggs Hussarde, place a toasted English muffin half on a plate. Top it with a slice of Canadian bacon, followed by a poached egg. Spoon a generous amount of the Creole sauce over the egg.
9. 9.
   Repeat the process for the remaining English muffins, Canadian bacon, poached eggs, and Creole sauce.
10. 10.
    Place the assembled Eggs Hussarde in the preheated oven for about 5 minutes to warm everything through.
11. 11.
    Serve the Eggs Hussarde hot and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Canadian bacon — Look for lean Canadian bacon slices to reduce the fat content of the dish.
• Creole sauce — Adjust the level of spiciness by adding more or less cayenne pepper according to your preference.
• Poached eggs — For perfectly poached eggs, use fresh eggs and gently slide them into the simmering water to maintain their shape.

Tips & Tricks

• To save time, you can prepare the Creole sauce in advance and refrigerate it for up to 3 days.
• If you prefer a milder flavor, you can reduce the amount of spices in the Creole sauce.
• Experiment with different types of bread, such as sourdough or whole wheat, for a unique twist on the classic Eggs Hussarde.
• For a vegetarian version, you can substitute the Canadian bacon with sautéed mushrooms or spinach.
• Serve the Eggs Hussarde with a side of fresh fruit or a mixed green salad to balance the richness of the dish.

Serving advice

Serve the Eggs Hussarde hot, straight from the oven. Garnish with fresh herbs like parsley or chives for an added touch of freshness.

Presentation advice

Arrange the Eggs Hussarde on a plate with the poached egg and Creole sauce visible. Drizzle some extra sauce on top and sprinkle with chopped herbs for an appetizing presentation.