Instructions: For the hollandaise sauce, place wine, vinegar, shallots, garlic, orange juice concentrate, zest, and tarragon in a medium-size saucepan and boil over high heat to reduce until 1/2 cup of liquid remains, 5 to 8 minutes.

Place egg yolks in a medium-size metal bowl and whisk. Add a bit of the reduced liquid to the yolks to bring them to the same temperature. Stir the rest of the reduced liquid into the eggs. Place the bowl over a pan of boiling water, do not let the water touch the bottom of the bowl. Whisk egg mixture over the water bath until it is thick and resembles softly whipped cream. Remove blow from heat and slowly whisk in butter. Season with salt and pepper. Keep warm but not hot.

To assemble, place about 2 inches of water in a large saute pan. Add vinegar and bring to a boil. Meanwhile, cut bread in half on the diagonal and place on a baking sheet. Lay pancetta on top of toast and set aside.

When water comes to a boil, lower to simmering. Break the eggs into a bowl and gently place them in the water. Cook just until eggs are set, about 3 minutes. With a slotted spoon, remove the eggs from the water and allow them to drain. Place an egg on top of each piece of toast then top with some hollandaise. Serve warm.

Serves four.

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