Eggs Hussarde

2 tablespoons butter
8 slices Canadian bacon (ham can be substituted)
8 Holland rusks (english muffins or toast can be substituted)
2 cups marchand de vin sauce
8 poached eggs
2 cups hollandaise sauce
grilled tomatoes for garnish

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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