Recipe - Eggs With Wine Sauce

One fourth cup Sliced green onions
3 tablespoon Butter
3 tablespoon All purpose flour
One half teaspoon Dry mustard
One fourth teaspoon Dry tarragon
1/8 teaspoon White pepper
Three fourths cup Dry white wine
Three fourths cup Chicken broth
6 sl Bacon; crumbled
8 Eggs
4 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 (1 1/22") 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, 35 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 EATL Digest by Shawn Zehnder Lea slea@HIGHTOWERSERVICES.COM
on Dec 9, 1997