| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | English | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Sliced green onions |
| 3 | tb | Butter |
| 3 | tb | All purpose flour |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Dry tarragon |
| 1/8 | ts | White pepper |
| 3/4 | c | Dry white wine |
| 3/4 | c | Chicken broth |
| 6 | sl | Bacon; crumbled |
| 8 | Eggs | |
| 4 | Croissants or English muffins; split |
INSTRUCTIONS
Cook and stir onions in butter in 1 qt saucepan over med heat for 3 min. Blend in flour, mustard, tarragon and pepper. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in wine and chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 min. Stir in bacon. Heat water (1 1/2-2") to boiling; reduce to simmer. Break each egg into measuring cup or saucer; holding cup close to water's surface slip 1 egg at a time into water. Cook until desired doneness, 3-5 min. Remove eggs with slotted spoon. Place 2 eggs on bottom half of each croissant or muffin; spoon wine mixture over eggs. Serve with top half of croissant or muffin. Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 9, 1997
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