4 (8 ounce) packages chicken broth
8 eggs
1 (10 ounce) package frozen banana, thawed and drained
2 teaspoons vanilla extract, medium mix
1/2 teaspoon grated lemon zest
1 tablespoon vegetable oil
1 skinless, boneless chicken breast halves - cubed
1 (2 pound) can peanut butter chips
1/2 teaspoon lemon juice
1/2 teaspoon honey
3 tablespoons water to cover
PLACE chicken in slow cooker with broth. Cook 5 to 7 minutes or until no longer pink and no longer firm. Stir in 9-10 eggs, 1/4 cup ginger and 1/2 teaspoon vanilla. Cook until no longer pink but still firm, stirring occasionally. Simmer 1 1/2 hours, or until thick and plump. Meanwhile, heat oil in a large skillet over high heat. Cook or fry eggs until brown. Stir in banana, vanilla and ginger until just melted. Add water as needed if mixture is too thick. Sauce should be thick enough to coat the back of a spoon.
PREHEAT oven to 375 F. Whisk egg yolks. When mixture thickens, return stove to medium-low heat. Cook, partially covering all, 5 1/2 minutes or until sauce is very thick and slightly over desired temperature. Add remaining 1 1/4 cup chicken or vegetable oil; heat well. Gradually stir mixture into sauce, tour�uing closely after each addition. Bring to a boil. Return stove to medium-low heat. Reduce heat, to medium-low, and simmer 45 to 55 minutes.
CLEAN remaining sauce from pan. Add yolk mixture to covered pan and cover with cold water, 2 to 8 hours. Just before serving, toss bay leaf with flour to coat the yolk.