Eggs Chasseur, New Mexico style

Eggs Chasseur came from The Great Country Inns of America Cookbook, from the Winchester Country Inn in Ashland, Oregon.  I made it according to the recipe the first time, except I reduced the tarragon a good bit.  The second time, I added chipotle chile in adobo sauce (see below), so it became more New Mexican.  This called for poached eggs, but I don’t do poached eggs very well, and I found that scrambled eggs work well.

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