Eggs Hussarde

Ingredients

• 0.8 pound ham cooked thin
• 8 large eggs 
• 1 cup knorr hollandaise sauce 
• 8 servings marchand de vin sauce 
• 2 teaspoons olive oil 
• 8 servings paprika 
• 8 servings garnish: parsley sprigs italian
• 2 inch tomatoes 
• 8  muffin halves english instant crisp toasted

Equipment

• frying pan
• sauce pan
• oven
• slotted spoon
• broiler pan

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.
5. Remove and keep warm.
6. Brush tomato slices with oil; place on a lightly greased rack in a broiler pan.
7. Broil 5 inches from heat 3 minutes or until thoroughly heated.
8. 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.
9. Remove eggs with a slotted spoon; trim edges, if desired. Repeat procedure with remaining four eggs.
10. 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.
11. Sprinkle with paprika.
12. Garnish, if desired.
13. *Note: For hollandaise sauce, we used 1 (9 ounce) package hollandaise sauce mix.