| 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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