On a dinner plate, lay slices of cooked Goetta on Holland Rusks, then cover with Marchand De Vin sauce. Now top each rusk with a poached egg and Hollandaise sauce. Garnish with grilled tomato. For eye appeal, you may sprinkle paprika and shopped parsley on the eggs.
Goetta Eggs Hussarde
2 Thin Slices of Glier’s Goetta Fried Crisp
2 Holland Rusks
1/4 Marchand De Vin Sauce
Paprika (optional)
1 Grilled Tomato
2 Poached Eggs
1/4 Cup Hollandaise Sauce
Chopped Parsley (optional)