Instructions: Lay slices of Canadian bacon on English muffins. Cover each with Marchand de Vin Sauce. Now top each muffin with poached egg, then top with the Hollandaise sauce. Garnish with grilled tomato. For eye appeal, you may sprinkle paprika and chopped parsley on eggs.

Marchand de Vin Sauce:
Melt butter in a medium saucepan and lightly saute mushrooms, ham, shallots, onions and garlic. When onion is golden brown add the flour, salt, pepper, and cayenne. Then, brown well, about 7 - 10 minutes. Blend in the stock and wine and simmer over low heat for 35 minutes.

Hollandaise Sauce:
In the top half of a double boiler, heat egg yolks and lemon juice. Cook very slowly in double boiler over low heat, never allowing water in bottom pan to come to a boil. Add butter, a little at a time, stirring constantly with a wooden spoon. When mixture thickens, add salt and pepper.

Billy Ray Burk

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