Eggs Hussarde @ Brennan's
This is one of the two poached egg dishes that made breakfast at Brennan's famous. It's a variation on eggs Benedict, with a slice of tomato atop ham. The eggs go on top of that, with both a brown sauce and hollandaise over the top. The super-fresh eggs sit up like golf balls. Only eggs Sardou is more popular. Eggs Hussarde was originally made at Brennan's using Canadian bacon and Holland rusks. With the renaissance of Brennan's in December 2014, Chef Slade Rushing replaced the Canadian bacon with house-cured ham and the rusks (which had the texture and flavor of styrofoam) with house-made English muffins. It's hard to imagine that the new regime was able to improve this dish, but they were.
