Baked eggs with tomato bernaise

6 slices white bread, toasted
12 slices partially cooked bacon
12 large eggs
1 package Bernaise sauce mix
1/2 cup tomato puree
1 small tomato, finely diced
squeeze of fresh lemon juice, optional
1 bunch fresh tarragon, optional, for garnish

1. Preheat oven to 350 degrees.
2. Cut each piece of toast into two 2-inch rounds. Place in the bottom of a greased 12-cup muffin pan. Wrap a piece of bacon around the outside of each muffin cup. Break one egg into each cup. Place pan in oven and bake for 20 minutes, or until eggs reach desired doneness.
3 While eggs bake, prepare Tomato Bernaise. Prepare Bernaise sauce mix according to package directions. When thick, stir in the tomato puree and chopped tomato. Taste the sauce, and add a squeeze of fresh lemon juice to taste, if desired.
4. Serve the baked eggs on a platter, topped with the Tomato Bernaise and garnished with a sprig of fresh tarragon, if desired.