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1
Preheat the oven to 400 degrees F.
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2
On a large baking sheet, spread the bread slices.
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3
Bake until light golden brown, 6 to 8 minutes.
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4
Remove from the oven.
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5
Meanwhile, on another large baking sheet, arrange the bacon in a single layer.
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6
Bake until starting to brown, about 6 minutes.
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7
Remove from the oven and blot with paper towels.
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8
In a large skillet, melt 2 teaspoons of the butter over high heat.
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9
Break 5 to 6 eggs into the pan, being careful not to overcrowd, and cook sunny-side up until just set and the white is firm, 1 to 2 minutes.
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10
Remove from the pan and place on a platter while preparing the remaining eggs, adding additional butter to the pan as needed.
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11
Preheat the broiler.
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12
Place 1 slice of bacon on each bread slice and top with an egg.
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13
Place under the broiler just to warm through, 20 to 30 seconds, being careful not to overcook.
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14
Remove from the oven and transfer to a serving platter.
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15
To serve, spoon about 1 teaspoon of the sauce over each egg.
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16
Sprinkle with chives and serve immediately.
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17
3 tablespoons white vinegar
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18
3 tablespoons white wine
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19
10 peppercorns, crushed
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20
2 tablespoons finely chopped shallots
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21
1 tablespoon chopped tarragon leaves
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22
1 tablespoon tomato paste
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23
1 tablespoon water
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24
3 egg yolks, beaten
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25
1 cup unsalted butter, melted
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26
Salt
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27
Freshly ground black pepper
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28
In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste.
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29
Bring the liquid to a boil and reduce to 1 tablespoon.
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30
Remove from the heat and strain through a fine mesh strainer into a clean saucepan.
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31
Add the water and blend well.
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32
Return to low heat.
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33
Add the egg yolks and whisking constantly, cook over low heat until frothy and thick, 3 to 4 minutes.
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34
In a steady stream, slowly add the butter, whisking constantly until the sauce thickens.
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35
Season with salt and pepper and serve immediately, or keep warm in a warm water bath until ready to serve, stirring occasionally.
