Elegantly Poached Eggs in White Wine Recipe

Elegantly Poached Eggs in White Wine


Serves 2-4.

Prep time: 5 min – Cook time: 10 min


  •  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 eggs
  •  1 tablespoon butter, room temperature
  •  2 teaspoons flour

to 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.


Read More at: http://www.101cookbooks.com/archives/poached-eggs-in-white-wine-recipe.html

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