Yield: 1 Servings
|¼ cup||Sliced green onions|
|3 tablespoons||All purpose flour|
|½ teaspoon||Dry mustard|
|¼ teaspoon||Dry tarragon|
|⅛ teaspoon||White pepper|
|¾ cup||Dry white wine|
|¾ cup||Chicken broth|
|6 slices||Bacon; crumbled|
|4 \N||Croissants or English muffins; split|
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 (1½-2") 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@...> on Dec 9, 1997