Eggs With Wine Sauce Recipe
Ingredients
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Butter/Margarine | 6 Tablespoon | |
| All purpose flour | 6 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Tarragon leaves | 1/2 Teaspoon, dried | |
| Pepper white | 1/4 Teaspoon | |
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| 12 slices bacon, crisply fried and crumbled | ||
| Eggs | 16 Small | |
| Croissants | 8 | |
Directions
Cook and stir onions in margarine in 1-quart saucepan over medium heat 3 minutes.
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 minute.
Stir in bacon.
Heat water (l 1/2 to 2 inches) 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 to 5 minutes.
Remove eggs with slotted spoon.
Place 2 eggs on bottom half of each croissant; spoon wine mixture over eggs.
Serve with top half of croissant.
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 minute.
Stir in bacon.
Heat water (l 1/2 to 2 inches) 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 to 5 minutes.
Remove eggs with slotted spoon.
Place 2 eggs on bottom half of each croissant; spoon wine mixture over eggs.
Serve with top half of croissant.
Chef
