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Eggs Poached in Wine

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

Totally different method to poach an egg but the reduced sauce makes the entire recipe work. Save for special occasions – Mothers Day etc

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, Eggs
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 61kcal

Ingredients
 

Instructions

  • 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.

Nutrition

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