3/4 c. butter
1/2 c. chopped chicken livers
1/2 c. green onions
3/4 c. chopped mushrooms
1/4 c. flour
3/4 c. beef stock
1/2 tsp. salt
1/2 tsp. white pepper
1/2 c. red wine

In 7 inch skillet over medium heat, saute the following in butter, about 5 minutes. Chicken livers, green onions, mushrooms, add flour. Add flour, stir over low heat until flour is very brown. Blend in beef stock, salt, pepper and red wine. Simmer 15 to 20 minutes, about 2 cups.

Put 2 tablespoons sauce in dish. Break 2 eggs in each dish and bake 350 degrees until eggs are firm. Cover eggs with 2 tablespoons of sauce.