Mini-Eggs Benedict with Choron Sauce

• 1 thin French bread baguette, about 2 1/2-inches in diameter, cut into 36 thin rounds
• 36 thin slices Canadian bacon or high quality smoked ham
• 4 tablespoons unsalted butter, cut into teaspoons
• 36 fresh quail eggs
• Choron Sauce, recipe follows
• Chopped chives, garnish

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

bread baguette, bacon, unsalted butter, eggs, choron sauce, chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mini-eggs-benedict-with-choron-sauce-recipe.html (may not work)