Eggs Hussarde

• 1 cup hollandaise sauce*
• 8 large, thin slices cooked ham (about 3/4 pound)
• 8 (1/4-inch-thick) slices tomato
• 2 teaspoons olive oil
• 8 large eggs
• 8 round slices of instant crisp toast or toasted English muffin halves**
• Paprika
• Garnish: Italian parsley sprigs

1. Prepare hollandaise sauce. Keep warm.
2. Warm Marchand de Vin Sauce in a heavy saucepan over low heat.
3. Place ham slices on a lightly greased rack in a broiler pan.
4. Broil 5 inches from heat (with electric oven door partially open) 2 minutes or until thoroughly heated. Remove and keep warm.
5. Brush tomato slices with oil; place on a lightly greased rack in a broiler pan.
6. Broil 5 inches from heat 3 minutes or until thoroughly heated.
7. Add water to a depth of 2 inches in a large skillet. Bring to a boil; reduce heat, and maintain a light simmer. Working with 4 eggs, break eggs, one at a time, into a saucer; slip each saucer into water. Simmer 3 minutes or until cooked. Remove eggs with a slotted spoon; trim edges, if desired. Repeat procedure with remaining four eggs.
8. Place an instant crisp toast on each plate; spoon 1/4 cup Marchand de Vin Sauce over each. Top evenly with ham, tomato, egg, and hollandaise sauce. Sprinkle with paprika. Garnish, if desired.
9. *Note: For hollandaise sauce, we used 1 (9 ounce) package hollandaise sauce mix.

hollandaise sauce, ham, tomato, olive oil, eggs, muffin halves, paprika, italian parsley

Taken from www.myrecipes.com/recipe/eggs-hussarde (may not work)