Eggs Hussarde from Brennan's

Eggs Hussarde is yet another New Orleans variation of Egge Benedicts. Holland rusks substituted for the English muffins, and not one but two sauces are poured over the poached eggs: Hollandaise and Marchand de Vin Sauce. Tres bien! Instant gratification...

Ingredients:

• 2 tbsp butter
• 8 slices Canadian bacon (or ham)
• 8 Holland rusks
• 2 cups Marchand de Vin sauce
• 8 poached eggs
• 2 cups Hollandaise saucec

Preparation:

1. Melt butter in a large sauté pan and warm the Canadian bacon over low heat.
2. 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; serve.