- 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.