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Eggs With Wine Sauce

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Ingredients
  Sliced green onions 1⁄2 Cup (8 tbs) (With Tops)
  Margarine/Butter 6 Tablespoon
  All purpose flour 6 Tablespoon
  Dry mustard 1 Teaspoon
  Dried tarragon leaves 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Bacon slices 12 , crisply fried and crumbled
  Eggs 16 Small
  Croissants 8 , split
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Poached
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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