Eggs Hussarde Recipe

• 2 tablespoons butter
• 8 slices Canadian bacon (or ham)
• 8 Holland rusks
• 2 cups Marchand de Vin sauce (recipe below)
• 8 poached eggs (recipe below)
• 2 cups Hollandaise sauce (recipe below)
  
• Melt butter in a large sauté 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; serve.