Egg Hussard with Marchand de Vin Sauce
- 1 tablespoon butter
- 1/4 cup chopped shallots
- 1 tablespoon garlic
- 1/4 cup dry red wine
- 1 cup demi-glace
- 8 croutons (4 inches round and 1/2-inch thick)
- 1/2 pound thinly sliced country ham
- 8 thin slices of fresh tomato
- 8 poached eggs, warm
- 1 cup Hollandaise Sauce, warm
- 1 tablespoon finely chopped fresh parsley leaves
In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the demi-glace. Simmer for 2 minutes and remove from the heat, keeping warm. To serve, Place two croutons in the center of each plate. Lay slices of the ham on top of each crouton. Lay a slice of the tomato over the ham. Top each tomato with the poached eggs. Drizzle 1/4 cup of the Hollandaise over the eggs. Spoon the Marchand De Vin Sauce around the croutons. Garnish with parsley.
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