Eggs Poached in Wine

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

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 minutes

Total Time: 15 minutes minutes

Servings: 4 people

Calories: 61kcal

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Ingredients

 

MetricImperial

• 1 cup dry red wine 250 ml
• 1 clove garlic crushed
• 4 large eggs free range
• 4 slices bread toasted
• 2 tbsp cold water 30 ml
• 2 tsp cornstarch 10 ml, mixed with cornflour
• 1 sprig thyme
• Salt to taste

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