Tarragon and Shallot Dutch Poached Eggs with Mustard Sauce

Method

1. Stir tarragon into the sauce before poaching eggs, and add shallot to the sauce
2. In a saucepan, melt butter and add milk, mustard, and wine. Cook until thickened.
3. Bring to a gentle simmer, then poach eggs in the sauce for 3-4 minutes.
4. Serve the sauce with the poached eggs on a plate.
5. Season with salt and pepper before serving.