1-Melt butter in a large saute pan and warm the Canadian bacon over low heat.

2-Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.

3-Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.

4-Ladle Hollandaise sauce over the eggs; serve.

5-MARCHAND DE VIN SAUCE-.

6-Melt the butter in a large saucepan or Dutch oven and saute the onion, garlic, scallions and ham for 5 minutes.

7-Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.

8-Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. 9-Simmer until the sauce thickens, about 1 hour.

10-Before serving, remove the bay leaf and add the parsley.

11-Season with salt and pepper to taste.

12-Yields three cups.

13-POACHED EGGS-.

14-Bring the water and vinegar to a boil in a large saucepan.

15-Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks.

16-Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.

17-When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.

18-HOLLANDAISE SAUCE-.

19-Melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter.

20-Hold the clarified butter over very low heat while preparing egg yolks.

21-Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.

22-Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water.

23-Heat the water to just below the boiling point.

24-set the bowl in the pan over the water; do not let the water touch the bottom of the bowl.

25-Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.

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.

27-When all of the butter is incorporated and the sauce is thick, beat in the water.

28-Serve the Hollandaise immediately or keep in a warm place at room temperature until use.