Eggs with Wine Sauce

Categories: None

Serves: 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
on Dec 9, 1997

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