Galician-style Huevos Hussarde

Ingredients

In this Galician adaptation of Eggs Hussarde, we replace the traditional English muffin with crusty Galician bread, adding a unique texture and flavor to the dish. The cured ham used in the original recipe is substituted with thinly sliced Galician cured ham, which has a distinct smoky and savory taste. The hollandaise sauce is infused with Galician spices, such as paprika and saffron, to give it a Galician twist. Additionally, the dish is served with sautéed Galician greens, adding a touch of freshness and authenticity to the plate. We alse have the original recipe for Eggs Hussarde, so you can check it out.

• 4 large eggs 4 large eggs
• 4 slices of crusty Galician bread 4 slices of crusty Galician bread
• 8 thin slices of Galician cured ham 8 thin slices of Galician cured ham
• 1 cup (240ml) hollandaise sauce 1 cup (240ml) hollandaise sauce
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• Fresh herbs, for garnish Fresh herbs, for garnish
• Olive oil, for sautéing Olive oil, for sautéing
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 8g (saturated)
• Carbohydrates: 15g (total), 2g (sugars)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Toast the slices of Galician bread until golden and crispy.
3. 3.
   In a small saucepan, warm the hollandaise sauce over low heat, stirring occasionally.
4. 4.
   In a separate pan, heat olive oil over medium heat. Sauté the Galician greens until wilted, season with salt and pepper, and set aside.
5. 5.
   In a large pot, bring water to a gentle simmer. Add vinegar and stir to create a whirlpool effect. Carefully crack the eggs into the simmering water and poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
6. 6.
   Place a slice of toasted Galician bread on each plate. Top with two slices of Galician cured ham.
7. 7.
   Carefully place a poached egg on top of the ham.
8. 8.
   Drizzle the warm hollandaise sauce over the eggs.
9. 9.
   Sprinkle paprika and saffron threads over the sauce.
10. 10.
    Garnish with fresh herbs.
11. 11.
    Serve the Galician-style Huevos Hussarde with sautéed Galician greens on the side.

Treat your ingredients with care...

• Galician cured ham — Make sure to choose a high-quality Galician cured ham, such as Jamón de Bodega or Jamón Serrano. The thinly sliced ham should be tender and flavorful.
• Galician bread — Look for a crusty Galician bread, such as Pan de Cea or Pan de Lino. If you can't find Galician bread, you can use a crusty French baguette as a substitute.
• Hollandaise sauce — If you prefer a dairy-free version, you can substitute the hollandaise sauce with a vegan hollandaise made with plant-based butter and non-dairy milk.

Tips & Tricks

• To achieve perfectly poached eggs, make sure the water is gently simmering and add a splash of vinegar to help the eggs hold their shape.
• If you prefer a spicier flavor, you can sprinkle some hot paprika or chili flakes over the dish.
• For a vegetarian version, you can replace the Galician cured ham with grilled mushrooms or roasted red peppers.

Serving advice

Serve the Galician-style Huevos Hussarde as a brunch or breakfast dish. Accompany it with a side of sautéed Galician greens and a slice of crusty Galician bread.

Presentation advice

Arrange the dish by placing the toasted Galician bread at the bottom, followed by the slices of Galician cured ham, and finally the poached eggs. Drizzle the hollandaise sauce over the eggs and sprinkle paprika and saffron threads on top. Garnish with fresh herbs for an elegant touch.