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Eggs Poached in Red Wine

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

1. 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.

2. 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.

3. 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.

Yield: 2 to 4 servings.