Brennan's Eggs Hussarde

Recipe Ingredients

2 tablespoons	30ml	Butter
8		Canadian bacon (or ham)
8		Holland rusks
2 cups	474ml	Marchand de Vin Sauce - (see recipe)
8		Poached Eggs - (see recipe)
2 cups	474ml	Hollandaise Sauce - (see recipe)

Recipe Instructions

Melt 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; serve.

This recipe yields 4 servings.

Source:
Brennan Restaurant's recipes at - http://www.brennansneworleans.com/RECIPES.html

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