Eggs with wine sauce

1 Servings

Ingredients

QuantityIngredient
¼cupSliced green onions
3tablespoonsButter
3tablespoonsAll purpose flour
½teaspoonDry mustard
¼teaspoonDry tarragon
teaspoonWhite pepper
¾cupDry white wine
¾cupChicken broth
6slicesBacon; crumbled
8Eggs
4Croissants or English muffins; split

Directions

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