Brennan's Eggs Hussarde Recipe

• 2 Tbsp. butter
• 8 slc Canadian bacon (or possibly ham)
• 8 x Holland rusks
• 2 c. Marchand de Vin Sauce (see recipe)
• 8 x Poached Large eggs (see recipe)
• 2 c. Hollandaise Sauce (see recipe)

1. Heat butter in a large saute/fry pan and hot the Canadian bacon over low heat.
2. Place 2 Holland rusks on each plate and cover with slices of hot Canadian bacon.
3. Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
4. Ladle Hollandaise sauce over the Large eggs; serve.
5. This recipe yields 4 servings.

butter, bacon, holland rusks, vin sauce, eggs, hollandaise sauce

Taken from cookeatshare.com/recipes/brennan-s-eggs-hussarde-92133 (may not work)