8 lg. eggs
1 c. meat juice or gravy
2 tbsp. water
2 tsp. chopped tarragon
8 slices toast, buttered
Salt & pepper to taste

Bring meat juice or gravy to simmer, add water and tarragon. Soft boil or poach eggs. Place the eggs on the toast and pour the gravy over the eggs. Yield: 4 servings.