RECETAS Y COCINA

Ingredients

• 2 tablespoons butter
• 8 slices Canadian bacon (or ham)
• 8 Holland rusks
• 2 cups Marchand de Vin sauce (see recipe on this site)
• 8 poached eggs (see recipe on this site)
• 2 cups Hollandaise sauce (see recipe on this site)

Preparation

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.

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