Eggs hussarde #2

4 Servings

Ingredients

Quantity Ingredient
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

Directions

From: elendil@... (Edward J. Branley) (COLLECTION) Date: Mon, 5 Jun 1995 04:37:44 GMT I posted a full review of our recent trip to Brennan's restaurant here in New Orleans to rec.food.restaurants, and thought I'd share the recipes here.

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.

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