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1. Preheat the oven to 250°F. In a heavy 12-inch skillet, melt the butter over, moderate heat. When the foam begins to subside, add the bacon. Turn the slices frequently with tongs and regulate the heat so that they color richly and evenly on both sides without burning.
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2. As they brown, place the bacon slices on top of the Holland rusks. Remove the skillet from the heat and reserve it. Place the rusks on four individual heatproof serving plates and ladle the "marchand de vin" sauce over the bacon, dividing it equally among the slices. Set the plates in the oven to keep the bacon and sauce warm.
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3. Add the tomato slices to the fat remaining in the skillet and, turning them frequently with a wide metal spatula, cook over moderate heat until the slices are golden brown on both sides. Place the tomato slices in one layer in a separate shallow baking dish and set them in the oven.
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4. To poach the eggs, pour cold water into a 10- to 12-inch skillet to a depth of about 2 inches. Bring to a simmer, then reduce the heat so that the surface of the liquid barely shimmers.
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5. Break the eggs into individual saucers. Gently slide one egg from its saucer into the water and, with a large spoon, lift the white over the yolk. Repeat once or twice more to enclose the yolk completely in the white.
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6. One at a time, slide the three other eggs from the saucers into the pan, enclosing them in their whites and spacing them at least 1 inch apart. Poach the eggs for 3 or 4 minutes, until the whites are set and the yolks feel soft when prodded gently.
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7. With a slotted spatula transfer the poached eggs to a large bowl half filled with lukewarm water and set them aside while you prepare the hollandaise sauce.
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8. Before assembling the "eggs hussarde", transfer the poached eggs to a linen towel with a slotted spatula and let them drain briefly. Place a tomato slice on each of the sauced, ham-topped rusks and carefully place the poached eggs on the tomatoes.
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9. Ladle about 2 tablespoons of the hollandaise sauce over each egg and sprinkle the tops lightly with the paprika. Serve at once.
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