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Eggs Poached in Wine

Eggs Poached in Wine - TheRecipe.Website
Written by Lorna C

Eggs Poached in Wine is a totally different method to poach an egg. However reduce the sauce and the recipe becomes alive. Using red wine gives the egg a lovely reddish hue. A very simple Breakfast/Brunch recipe for those special occasions.

Eggs Poached in Wine - TheRecipe.Website

Eggs Poached in Wine

Totally different method to poach an egg but the reduced sauce makes the entire recipe work. Save for special occasions – Mothers Day etc
4.68 from 52 votes
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Course: Breakfast, Brunch
Cuisine: French
Keyword: Alcohol, Bread, Eggs, Vegetables
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 61kcal



  • Combine the wine, garlic, thyme or rosemary, salt, and pepper in a saucepan and bring to a boil over moderate heat.
  • Reduce the heat and simmer for 3 minutes.
  • Remove and discard the garlic and fresh herbs.
  • Using a tea cup or large spoon, gently slide the eggs into the liquid one at a time and poach until the eggs are cooked to the desired degree of firmness.
  • Remove the eggs with a slotted spoon and place on toast.
  • Add the cornstarch mixture and stir until the sauce has thickened.
  • Spoon the sauce over the eggs and serve immediately.


Sodium: 3mg | Sugar: 0.4g | Fiber: 0.1g | Potassium: 77mg | Calories: 61kcal | Monounsaturated Fat: 0.0004g | Polyunsaturated Fat: 0.002g | Saturated Fat: 0.001g | Fat: 0.01g | Protein: 0.1g | Carbohydrates: 4g