EGGS POACHED IN RED WINE

Eggs Poached in Red Wine image

This 2006 recipe from Mark Bittman takes that workhorse of the kitchen - the egg - and makes it a bit more glamorous. By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.

Provided by Mark Bittman

Categories dinner, easy, quick, appetizer, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

Extra virgin olive oil as needed
2 cloves garlic, lightly crushed
4 thick slices day-old good bread
Salt and freshly ground black pepper
2 cups fruity red wine, like a young Brunello, pinot noir, or Chianti
4 eggs, removed from the shell
Grated pecorino or other hard cheese for garnish
Chopped fresh parsley leaves for garnish

Steps:

Put 3 or 4 tablespoons oil in a large skillet and turn heat to medium. Add garlic and cook, turning occasionally, until it just begins to color. Lower heat a bit and add bread; sprinkle it with a little salt and pepper. Cook, turning once or twice, until bread is crusty and golden.
Meanwhile, heat wine in a saucepan, preferably one with sloping sides; add some salt. When wine boils, reduce heat to a low simmer. Carefully slip eggs in and cook, spooning wine over them, until whites are barely firm.
Scoop eggs into 2 or 4 bowls, along with some wine. Add a piece or two of bread to each bowl, garnish with cheese and parsley, and serve.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 452 milligrams, Sugar 2 grams, TransFat 0 grams