Eggs with wine sauce

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

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