2 lg. thin slices ham, grilled
2 Holland rusks
1/4 c. Marchand de Vin sauce
2 slices tomato, grilled
2 eggs, soft poached
3/4 c. Hollandaise sauce

Lay a large slice of ham across each rusk. Cover with marchand de vin sauce. Cover next with tomato and then egg. Top with Hollandaise sauce. Garnish with a sprinkle of paprika.