1. Heat wide skillet full of water to boiling.

2. Crack eggs, without crowding, into simmering water and cook about 1 ½ minutes or until done to your liking. Remove with slotted spatula.

1. Simmer 2 chopped green onions, including tops, in 3 tbsp. tarragon vinegar until vinegar evaporates.

2. Transfer to blender or food processor container. Add ½ tsp. dried tarragon leaves and 3 egg yolks. Turn processor on and slowly drizzle in ¾ cup hot melted butter. Process until sauce is smooth. Sauce will be fairly thin, but will thicken as it cools. May be used at room temperature. Makes about 1 cup.

1. Place steaks between sheets of waxed paper or plastic wrap and pound with flat slide of mallet until about double in size.

2. Heat 2 tbsp. of the butter in frying pan and add chopped green onion and steaks. Brown over high heat until cooked through. Sprinkle with salt and pepper.

3. Place toast on heated platters. Top with steaks. Keep warm.

4. Add tomatoes to skillet along with remaining 2 tbs. butter and cook quickly until heated through.

5. Place tomatoes and crispy bacon on steaks. Top each with a poached egg. Drizzle with Tarragon Hollandaise. Serve immediately.