Eggs Hussarde

Recipe from

Coastal Living


1 cup hollandaise 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**
Garnish: Italian parsley sprigs


Prepare hollandaise sauce. Keep warm.

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

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

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

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

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

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.

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.

*Note: For hollandaise sauce, we used 1 (0.9 ounce) package hollandaise sauce mix.

March 1999
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