37 cooks, Breakfast and brunch, Teet's Food Store, The Teet's Challenge

Eggs Hussarde

37 Cooks recently got hooked up with Teet’s Food Store in Ville Platte, Louisiana–a specialty smoked meats store– for a group project posting.  They were contacted by Luke Deville about working together and coming up with recipes utilizing the following:
Smoked Sausage (an endless list of options were given)
Smoked Tasso
Smoked Ponce

Teet’s was beyond generous with their donations to the group (I’d easily say that they sent out over $1,000 in samples to a group of crazy cooks scattered around the country) and I think we collectively did them proud.

I have tried my sausage and tasso and I loved them both. The tasso was used in the first two days and was thoroughly enjoyed. I would definitely recommend checking out their website and purchasing a link or two (or, if you’re feeling particularly ballsy–go for the Ponce).

This is the first recipe that I made utilizing Teet’s Tasso.

Eggs Hussarde for 2
by Shannon T.
adapted from Eggs Hussarde recipe in Saveur Magazine online

I will simply say that this is the best version of Eggs Benedict (and most simple Hollandaise sauce) I’ve ever made. I even finished off the Missus’ plate.

11 Tablespoons butter, melted
1 shallot, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper, to taste
1⁄2 cup dry red wine
2 teaspoons fresh lemon juice
2 egg yolks*
Generous pinch of Slap Ya Mama HOT seasoning
White distilled vinegar
2 eggs plus egg whites separated from above listed yolks*
1 Tablespoon of cream/milk/half and half
2 English muffins, split and lightly toasted
12 1⁄4″- thick slices Teet’s Smoked Pure Pork Tasso
1 medium tomato, cored and cut into 4 thick slices

Heat 1 tablespoon of  butter in a small saucepan over medium heat. Add the shallots, garlic, salt and pepper and cook for 1 minute. Add the wine and bring to a boil, then reduce the heat to medium-low. Simmer until reduced by half. Remove from the heat; strain through a sieve. Set the divinity sauce aside.

Pour water into a medium saucepan to a depth of about 2 inches. Bring to a gentle simmer over medium-low heat. In a metal bowl, whisk the lemon juice, yolks, and 2 tablespoons water together until frothy. Place the bowl over the simmering water and cook, whisking constantly, until the mixture is pale yellow and thickened. Remove the bowl from the heat and slowly drizzle in the remaining melted butter in a thin stream, whisking constantly, to form a thick Hollandaise sauce. Whisk in SYM seasoning and salt. Cover to keep the sauce warm.

Set an oven rack 4″ from the broiler; preheat. Put the muffin halves on a baking sheet, cut side up. Arrange 3 slices of tasso on each, drizzle with the divinity sauce, and top each with a tomato slice. Broil until the tomatoes are bubbly.

In a bowl, mix together the whole eggs and egg whites with the dairy of your choice. Melt 1 tablespoon of butter in a skillet over medium heat.  When the butter is melted, add the egg mixture and immediately begin stirring with a heat proof spatula until the desired consistency is reached. Divide the muffin halves between the plates, top each with one quarter of the scrambled eggs, and spoon the Hollandaise over the top.