Eggs Benedict (New Orlean's Eggs Hussarde)

This take on eggs Benedict from New Orleans incorporates a rich red wine sauce (French marchand du vin sauce).

2 cups + 3 Tbsp. butter
1 clove garlic, finely chopped
1 scallion, finely chopped
¼ yellow onion, finely chopped
¼ cup ham, finely chopped
¼ cup mushrooms, minced
1 Tbsp. all-purpose flour, unbleached
¾ cup beef stock
¼ cup dry red wine
2 tsp. Worcestershire sauce
½ tsp. dried thyme
1 bay leaf
¼ cup fresh parsley, finely chopped
sea salt
black pepper, freshly ground
4 egg yolks
1½ tsp. red wine vinegar
¼ tsp. ground cayenne pepper
1 medium tomato, cut into 4 slices
⅓ cup Parmesan cheese, freshly grated
8 slices Canadian bacon
8 Holland rusks

To Serve:
8 eggs, poached
cayenne pepper

Heat 2 Tbsp. butter in a 2 qt saucepan over medium-high heat. Add garlic, scallions, and onions; cook until soft, 2-3 minutes. Add ham and mushrooms; cook 4 minutes. Add flour; cook, stirring, 1 minute. Add stock, wine, Worcestershire, thyme, and bay leaf; bring to a boil. Reduce heat to medium; cook briefly until slightly thick. Stir in 2 Tbsp. parsley, and season with salt and pepper; keep red wine sauce warm.

Heat 2 cups butter in a 2 qt saucepan over medium-low heat. Skim and discard film from surface. Pour clarified butter from pan into a bowl, leaving milky sediment behind. Fill a 4 qt saucepan with 2" of water; bring to a simmer over medium heat and rest a heatproof bowl over pan. Add egg yolks, vinegar, cayenne, and 1 tsp. water to the bowl; cook, whisking constantly, until a thick sauce has formed, 4-5 minutes. Begin adding clarified butter in a thin stream, whisking, until all butter has been added to make a smooth hollandaise.

Heat oven to broil. Place tomato slices on a baking sheet. Season with salt and pepper, sprinkle with cheese, and broil until cheese is melted and browned, 2-3 minutes; set aside.

Heat remaining butter in a 12" skillet over medium heat. Add bacon; cook, until warmed. Divide rusks between 4 plates; put 1 slice bacon on each. Spoon 2 Tbsp. red wine sauce over bacon, and top with a poached egg. Spoon hollandaise over eggs. Garnish plates with tomatoes, remaining parsley, and more cayenne.