| 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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