| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Canadian | 1 | Servings | |
INGREDIENTS
| 2 | Thin slices of Canadian Bacon, grilled | |
| 2 | Holland Rusks | |
| 1/4 | c | Marchand de Vin Sauce |
| 1 | Grilled Tomato | |
| 2 | Poached eggs | |
| 1/4 | c | Hollandaise Sauce |
INSTRUCTIONS
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. Posted to rec.food.recipes by elendil@mintir.new-orleans.la.us (Edward J. Branley) on 15 Feb 94.
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