Step 1

Sprinkle with chives and serve with bacon, if desired. If you have some, you can substitute bacon drippings for the butter. For a vegetarian version, substitute vegetable broth for the chicken broth.

Step 2

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk 1½ cups flour, 2 teaspoons sugar, ¾ teaspoon salt, and baking powder together in bowl. Stir in 1 cup plus 2 tablespoons cream. Transfer dough to lightly floured counter and knead until smooth, about 30 seconds. Pat dough into 6-inch square, then cut into 4 squares. Arrange squares on parchment-lined baking sheet. Bake biscuits until golden, 15 to 20 minutes; let cool.

Step 3

Melt 4 tablespoons butter in large saucepan over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in tomatoes and their juice and cook until thickened, about 5 minutes. Whisk in remaining 2 tablespoons flour and cook for 1 minute. Whisk in broth, pepper, ½ teaspoon salt, and remaining ½ teaspoon sugar and ¼ cup cream. Simmer until slightly thickened, 3 to 7 minutes.

Step 4

Melt remaining 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Crack eggs into skillet and sprinkle with remaining ¼ teaspoon salt. Cover and cook until whites are just set, 2 to 3 minutes. Serve.