Eggs Hussarde
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 sauté 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.
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