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Eggs Hussarde

Yield 8 servings


  • 1 cup hollandaise sauce*
  • Marchand de Vin Sauce
  • 8 large, thin slices cooked ham (about 3/4 pound)
  • 8 (1/4-inch-thick) slices tomato
  • 2 teaspoons olive oil
  • 8 large eggs
  • 8 round slices of instant crisp toast or toasted English muffin halves**
  • Paprika
  • Garnish: Italian parsley sprigs

How to Make It

  1. Prepare hollandaise sauce. Keep warm.

  2. Warm Marchand de Vin Sauce in a heavy saucepan over low heat.

  3. Place ham slices on a lightly greased rack in a broiler pan.

  4. Broil 5 inches from heat (with electric oven door partially open) 2 minutes or until thoroughly heated. Remove and keep warm.

  5. Brush tomato slices with oil; place on a lightly greased rack in a broiler pan.

  6. Broil 5 inches from heat 3 minutes or until thoroughly heated.

  7. Add water to a depth of 2 inches in a large skillet. Bring to a boil; reduce heat, and maintain a light simmer. Working with 4 eggs, break eggs, one at a time, into a saucer; slip each saucer into water. Simmer 3 minutes or until cooked. Remove eggs with a slotted spoon; trim edges, if desired. Repeat procedure with remaining four eggs.

  8. Place an instant crisp toast on each plate; spoon 1/4 cup Marchand de Vin Sauce over each. Top evenly with ham, tomato, egg, and hollandaise sauce. Sprinkle with paprika. Garnish, if desired.

  9. *Note: For hollandaise sauce, we used 1 (9 ounce) package hollandaise sauce mix.