Recipe: Eggs Hussarde with Marchand de Vin Sauce

Eggs Hussarde

2 thin slices of Canadian Bacon, grilled
2 Holland Rusks
1/4 Cup Marchand de Vin Sauce
1 Grilled Tomato
2 poached eggs
1/4 cup Hollandaise Sauce

On a dinner plate, lay slices of Canadian Bacon on 2 Holland Rusks, then cover each with Marchand de Vin Sauce. top now each rusk with a poached egg and top with the Hollandaise Sauce. Garnish with Grilled Tomato. For eye appeal, you may sprinkle paprika and chopped parsley on eggs.

Marchand de Vin Sauce

3/4 cup butter
3/4 cup finely chopped mushrooms
1/2 cup minced ham
1/3 cup finely chopped shallots
1/2 cup finely chopped onions
2 tbsp. minced garlic
2 tbsp. flour
1 tsp. salt
1 tsp. white pepper
1/2 tsp cayenne
3/4 cup beef stock
1/2 cup red wine

Melt butter in a medium saucepan and lightly saute mushrooms, ham, shallots, onions and garlic. When onion is golden brown, add the flour, salt, pepper and cayenne, then brown well, about 7-10 min. Blend in the stock and wine and simmer over low heat for 35 min.