Recipe Courtesy of Emeril Lagasse

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. Yield: 4 servings