I’ve been following 101 Coobbooks since even before I understood what a blog was. Heidi is based out of San Francisco and started her blog in 2003 on the premise “When you own over 100 cookbooks, it is time to stop buying, and start cooking.” Her recipes are based on natural, whole foods and she’s won awards, been featured in newspapers, published cookbooks…she’s definitely big time. Everything I’ve tried from her site has been reliable, delicious and the recipes are easy to follow.
When she recently posted Poached Eggs in White Wine I couldn’t get the pot out of the cupboard fast enough. This method gives the eggs such a unique flavor, a nice acidity and a bit of tartness. Heidi simply served hers over toast and smashed avocado, which is what I should have done. Even though a thin sliced, lightly salted, seared sirloin steak was delicious with this egg, a simple slice of toast and avocado would let the egg shine in all its true glory. Thanks for a great recipe Heidi and when I have left over white wine, you can bet it will be poached eggs for dinner. You can head over to her site and check out much better photos of this dish.
- 1 cup dry white wine
- 1 cup water
- 2 shallots, minced
- 1 bay leaf
- a pinch of thyme
- ¼ 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 ½ 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.
Poached Eggs in White Wine…It’s what’s for Breakfast.