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. Melt the butter in a large saute pan and warm the Canadian bacon over low heat.
2. Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.
3. Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
4. Ladle Hollandaise sauce over the eggs; garnish the plates with grilled tomatoes and serves. Serves 4.

Chef's Notes

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