Recipe#10763

Title: Eggs Hussarde

rec.food.recipes archive

2 tablespoons butter
 8 slices Canadian bacon (ham can be substituted)
 8 Holland rusks (english muffins or toast can be substituted)
 2 cups marchand de vin sauce
 8 poached eggs
 2 cups hollandaise sauce
 grilled tomatoes for garnish
 Melt the butter in a large saute pan and warm the Canadian bacon
 over low heat.
 Place 2 Holland rusks on each plate and cover with slices of warm
 Canadian bacon.  Spoon marchand de vin sauce over the meat, then
 set a poached egg on each slice.  Ladle hollandaise sauce over the
 eggs; garnish the plates with grilled tomatoes and serves.
 Serves 4.