Alcohol at the weekend when you’ve been good all week is such an exciting prospect. Of course, you might not consider it for breakfast on any ol’ day, but it’s a perfect recipe to have in your arsenal if you manage to get a child-free night or it’s a special occasion.
And believe it or not, eggs and wine are actually a winning formula.
Boozy poached eggs
What you’ll need
One cup dry white wine
One cup water
Two shallots, minced
One bay leaf
A pinch of thyme
A quarter teaspoon fine grain sea salt
Two-four large eggs
One tablespoon butter (room temp.)
Two teaspoons of almond flour
What to do
1. In a large saucepan, over medium-high heat combine the wine, water, shallots, bay leaf, thyme, and salt. Boil for five minutes.
2. Reduce the heat a bit, before carefully cracking eggs into the saucepan. If you swirl the water it helps to cook them faster. Cover and simmer for another five minutes or so – until the eggs whites are opaque, and the yolks are set to your liking.
3. Once poached, remove the eggs with a slotted spoon from the saucepan and set aside. Cook the wine down in the pan, until you have about 1/2 cup of wine left, then strain the liquid into a small saucepan.
4. Whisk the butter and flour into a paste with a fork, then add this to the strained sauce, stirring until smooth, taste and add a bit of salt if needed. I also pop in a pinch paprika for the fun colour. It tastes awesome.
Suggestion: Sweeten them up with a the addition of french toast or my favourite: place each boozy egg on rye bread or panini toasted with smashed avocado, some sliced radishes and spinach. Drizzle with a bit of sauce, and sprinkled with chives and a high libido. It’s the weekend.
Recipe via 101cookbooks.
