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.
