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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