Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Sliced green onions |
| 3 tablespoons | Butter |
| 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 |
| 8 \N | Eggs |
| 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