| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
Eggs |
1 |
Servings |
INGREDIENTS
| 2 |
sl |
Ham; 1/4-inch thick |
| 1 |
|
English muffin; halved |
| 1/4 |
c |
Marchad de Vin sauce (see recipe) |
| 2 |
sl |
Tomato; thick |
| 2 |
|
Soft poached eggs |
| 3/4 |
c |
Hollandaise sauce |
|
|
Paprika |
INSTRUCTIONS
Timing is important, but the taste is unsurpassed. Have the Marchad de Vin
sauce hot & ready as well as the Hollandaise sauce. Grill the ham & tomato
about 2-3 minutes so tomato is still firm. Poach eggs while ham & tomato
are grilling. Place English muffins on a dinner plate, topping each with a
ham slice. Cover with Marchad de Vin sauce. Next lay one tomato slice over
top of the sauce of each muffin then add poached eggs. Cover all with
Hollandaise sauce & garnish with a light sprinkling of paprika.
LTC GEORGE F. ADAMSON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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