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1
Melt butter in a large saute pan and warm the Canadian bacon over low heat.
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2
Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.
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3
Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
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4
Ladle Hollandaise sauce over the eggs; serve.
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5
---Marchandde Vin Sauce---.
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6
Melt the butter in a large saucepan or Dutch oven and saute the onion, garlic, scallions and ham for 5 minutes.
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7
Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
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8
Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf.
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9
Simmer until the sauce thickens, about 1 hour.
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10
Before serving, remove the bay leaf and add the parsley.
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11
Season with salt and pepper to taste.
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12
Yields three cups.
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13
---PoachedEggs---.
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14
Bring the water and vinegar to a boil in a large saucepan.
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15
Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks.
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16
Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
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17
When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.
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18
---HollandaiseSauce---.
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19
Melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter.
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20
Hold the clarified butter over very low heat while preparing egg yolks.
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21
Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.
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22
Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water.
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23
Heat the water to just below the boiling point.
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24
set the bowl in the pan over the water; do not let the water touch the bottom of the bowl.
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25
Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.
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26
If the bottom of the bowl becomes hotter than warm to the touch, remove the bowl from the pan of water for a few seconds and let cool.
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27
When all of the butter is incorporated and the sauce is thick, beat in the water.
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28
Serve the Hollandaise immediately or keep in a warm place at room temperature until use.
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29
Yields 2 cups.
