Poached Eggs in White Wine
Eggs poached in white wine peppered with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. Served over smashed avocado on toasted bread.
I find myself poaching eggs two or three times a week. And, I know it seems obvious, but I sometimes need a nudge to poach them in something other than water. All sorts of broths and infusions are fair game, it's funny that I don't branch out more often. These, for example, were eggs poached in white wine accented with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. The nudge came from a tiny cookery volume titled The Flavors of France Volume II, published by Hastings House in 1964. Often, before I leave on a trip, I find myself cooking from cookbooks related to my pending destination, and I picked up this little gem in a thrift store in Napa, California years ago. It charmingly juxtaposes French regional architectural photos with regional recipes. This was a twist on an Oeufs Poches au Vin Rouge recipe, that I tweaked to my liking - using white wine, simplifying the instructions, and serving it open-faced on toasted bread.
Depending on the size of your pan, it's a shallow poach. You use the remaining poaching liquid to fashion a quick sauce after the eggs have set.
Making my way back from France - in the meantime, I'm imagining you might enjoy these not just on bread, but also, on top of a fall root vegetable gratin, or a chunky potato stew, or alongside a robust kale salad.....xo -h
Give this a try! Other favorite egg recipes include: deviled eggs, egg salad sandwich, this frittata, and pickled turmeric eggs.
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Poached Eggs in White Wine
Use a white wine here that you wouldn't mind drinking the remainder of.
1 cup dry white wine
1 cup water
2 shallots, minced
1 bay leaf
a pinch of thyme
1/4 teaspoon fine grain sea salt
2-4 large eggs1 tablespoon butter, room temperature
2 teaspoons flourto serve: toasted bread, avocado, chives
In a large skillet or saucepan over medium-high heat combine the wine, water, shallots, bay leaf, thyme, and salt. Boil for five minutes. Dial back the heat a bit, before carefully cracking eggs into the skillet (you can crack each egg into a separate small bowl, and then transfer, if you're not comfortable going direct to the skillet). Cover and simmer for another five minutes or so - until the eggs whites are opaque, and the yolks are set to your liking. Once poached, remove the eggs with a slotted spoon from the skillet and set aside. Cook the liquid in the pan down a bit more, until you have about 1/2 cup of liquid left, then strain the liquid into a small saucepan. Whisk the butter and flour into a paste, then add this to the strained sauce, stirring until smooth, taste and add a bit of salt if needed.
Serve each egg on a piece of toast over a bit of smashed avocado, drizzled with a bit of sauce, and sprinkled with chives.
Serves 2-4.
Prep time: 5 minutes
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Comments
I could eat poached eggs everyday. These would make them extra special.
Heidi - You come up with such unique and special flavors using some pretty simple, everyday approaches, which makes it that much more special. This I will absolutely be making! Thanks!
I have never ever thought to poach my eggs in anything besides water. Even though I am crazy about poached eggs, I often get bored of the same old same old, this would be a great change up to add in a little pizazz!
I haven't been here in a while. Almost felt teary, like visiting an old friend. So silly. This recipe looks simple and perfect. I can't eat avocado but your suggestions of other potential combinations are inspiring.
How have I never even thought of poaching eggs in anything other than water?! I can't wait to try this!!
Love this recipe - nice way to take regular poached eggs to the next level!
That is one beautiful plate of food. :) I never got the hang of poaching eggs, but now I'm thinking I should give it another try, because these sound super simple & delicious.
Poaching in wine sounds so special. I especially love the way they poach eggs on cruise ships. They are so pretty and poached perfectly.
That is beautiful and clever - turns the homely poached egg into a classy brunch! Thanks Heidi!
wow wow wow pass me the plate must try this
Hi Heidi, this is just a general query: When I read past recipes, I often find myself wishing that there could be more feedback from readers about their experience with the recipe. It seems like the comments section is closed fairly soon after each recipe is posted -- have you considered keeping it open longer? As it currently stands, most of the comments tend toward "I hope to make this" rather than "I have made it, and this is my feedback." Thank you!
HS: Hi Ruth! Thanks for the feedback - I try to keep the comments open for a few weeks after I post, beyond that, the spam comments (which I have to clean out on the back end) get over-whelming.
Why do you strain the poaching liquid into a saucepan before making the sauce? Seems like it would save on dishwashing to just cook it in the same pan you poached in.
HS: I think you could Christina - my sense is they were traditionally after a silky smooth, velvety sauce (with no eggy bits)...
A very timely recipe. I have too many free range eggs at present, thanks to my chickens. A lovely French sauce - could be a good lunch.
Oh my, this sounds delicious & never would've been obvious to me! I am also admiring your chive blossoms. I love their flavor (& color) with eggs.
Champagne, Vermouth or Sake also work well
I absolutely adore poached eggs, but I've always wondered who thought up putting these exquisite bundles of white and gold, into a bath of water and vinegar…blah and bleh ! ! ! Instead, I've found a perfect marriage of cow and chicken that's anything but "meh". Poach those babies in a rich and soothing broth of cream or half-and-half. Throw in a favorite herb just pinched from your kitchen window garden... lovingly sprinkle on a grating of your favorite Manchego, or Cheddar, Swiss or Gorgonzola...whatever cheese you adore of the moment. Slide that creamy dreaminess into a bowl when its been poached to your liking, and if you like, you can nestle all this in your bowl, over a crisply toasted English Muffin. MMM…..MMM….good ! ! !
Love the simplicity of egg + avocado and it's funny how much a simple twist can do. Gorgeous. Must try : )
My first time commenting, although I have been reading and cooking for ages! This has to be a concept that will work in SO many ways. Poached eggs are my favorite ( as is wine!) so it seems a "no-brainer", but so many of us seem never to have thought of it. Thank you for what promises to be a favorite meal option. Can't wait to try this!!!!!!
This sounds delicious. I must try!
oh my! It's so simple but... sooo delicious. Beautiful pics!
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