Holland rusks (english muffins or toast can be substituted)
2
c
Marchand de vin sauce
8
Poached eggs
2
c
Hollandaise sauce
Grilled tomatoes for garnish
INSTRUCTIONS
From: elendil@yatcom.com (Edward J. Branley) (COLLECTION)
Date: Mon, 5 Jun 1995 04:37:44 GMT
I posted a full review of our recent trip to Brennan's restaurant here in
New Orleans to rec.food.restaurants, and thought I'd share the recipes
here.
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.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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