Eggs Hussarde

Name: Eggs Hussarde
Ingredients: 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**; Paprika; Garnish: Italian parsley sprigs

8 ingredients

9 steps

Ingredients

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**
Paprika
Garnish: Italian parsley sprigs

Directions

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.