Egg Hussard with Marchand de Vin Sauce

• 1 tablespoon butter
• 1/4 cup chopped shallots
• 1 tablespoon garlic
• 1/4 cup dry red wine
• 1 cup demi-glace
• 8 croutons (4 inches round and 1/2-inch thick)
• 1/2 pound thinly sliced country ham
• 8 thin slices of fresh tomato
• 8 poached eggs, warm
• 1 cup Hollandaise Sauce, warm
• 1 tablespoon finely chopped fresh parsley leaves

1. In a saucepan, over medium heat, melt the butter.
2. Add the shallots and garlic.
3. Season with salt and pepper.
4. Saute for 1 minute.
5. Add the red wine and bring to a boil.
6. Reduce the heat to medium and stir in the demi-glace.
7. Simmer for 2 minutes and remove from the heat, keeping warm.
8. To serve, Place two croutons in the center of each plate.
9. Lay slices of the ham on top of each crouton.
10. Lay a slice of the tomato over the ham.
11. Top each tomato with the poached eggs.
12. Drizzle 1/4 cup of the Hollandaise over the eggs.
13. Spoon the Marchand De Vin Sauce around the croutons.
14. Garnish with parsley.

butter, shallots, garlic, red wine, demiglace, croutons, country ham, tomato, eggs, hollandaise sauce, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/egg-hussard-with-marchand-de-vin-sauce-recipe.html (may not work)