Eggs With Wine Sauce
|Sliced green onions||1⁄2 Cup (8 tbs) (With Tops)|
|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|
|Croissants||8 , split|
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.