Melt the butter in a large saute pan and warm the Canadian bacon over low heat.
- 2 tablespoons butter
- 8 slices Canadian bacon (ham may be substituted)
- 8 Holland rusks (English muffins or toast may be substituted)
- 2 cups marchand de vin sauce
- 8 poached eggs
- 2 cups hollandaise sauce
- Grilled tomatoes for garnish
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.
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Chuck Taggart (e-mail chuck)