Eggs Bernaise

6 whole eggs
4 yolks eggs
4 tbsp stock
4 tbsp olive oil
1 tbsp chopped parsley
1 tbsp tarragon vinegar
1 tbsp butter
1 tbsp flour
1/2 c strained tomato
1 tsp onion juice
1/2 tsp salt

5 English muffin halves or slices of bread, toasted
Put the stock, yolks of eggs and olive oil into a saucepan. Stir over hot water until you have a thick, smooth sauce like mayonnaise; remove from stove. When slightly cool stir in the tarragon vinegar and parsley.
Melt butter and add the flour. Then add the tomato, and when boiling add salt and pepper. Heat a platter, butter the English muffins / toast, put them on the hot platter.

Poach the eggs. Put one poached egg on each slice of toast; fill the bottom of the dish with tomato sauce and put a tbsp of BĂ©arnaise sauce on top of each egg. These may be garnished with a little chopped parsley.
14
Mom’s Secret