Eggs Hussarde

Ingredients

• 8 poached eggs
• 8 Holland rusks or English muffins
• 8 slices Canadian bacon or ham
• 2 tbs butter
• 2 C Marchand de Vin
• 2 C Hollandaise sauce
• grilled tomatoes for garnish

Directions

1. Warm Bacon: Melt butter in a large sauté pan and gently warm Canadian bacon over low heat.
2. Plate Base: Place 2 Holland rusks on each plate and top with warm Canadian bacon.
3. Sauce & Eggs: Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
4. Finish: Ladle Hollandaise sauce over the eggs.
5. Garnish & Serve: Garnish with grilled tomatoes and serve immediately

Chef's Notes

• This is Eggs Benedict with the addition of Marchand de Vin.