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Poached Eggs with Sauce Bearnaise

Poach six eggs, arrange in serving dish, cover eggs alternately with red and yellow sauce, and garnish with parsley. Sauce Bearnaise. Beat yolks three eggs slightly, add three tablespoons olive oil, two tablespoons hot water, threefourths tablespoon tarragon vinegar, one-fourth teaspoon salt, and a few grains cayenne. Cook over boiling water until mixture thickens. Color one-half the sauce with Tomato Purée (tomatoes drained from their liquor, stewed, strained, and cooked until reduced to a thick pulp). 5 eggs 1/2 cup milk