Eggs Hussarde

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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Chuck Taggart   (e-mail chuck)