Poached Eggs in White Wine

Steak and Eggs

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.

Poached in in White Wine

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.

Poached Eggs in White Wine
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 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
  1. 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.
  2. Serve each egg on a piece of toast over a bit of smashed avocado, drizzled with a bit of sauce, and sprinkled with chives.
  3. Serves 2-4.

Poached Eggs in White Wine…It’s what’s for Breakfast.

On this day..

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  1. says

    101 Cookbooks was one of the first blogs I started reading and where I discovered what a blog was! Hers and a couple of others were the reason I started mine. Heidi really is awesome and her photos are gorgeous. No doubt this recipe is a winner too because almost all her recipes are. Thanks for sharing your experience and Happy Thanksgiving Lea Anne!

    Btw, let’s get together for lunch one day, we live in the same city…almost…not too far at any rate. It’ll be fun :)


  2. says

    This does sound like a delicious way of cooking the eggs. Heidi’s eggs looked almost fried and she stated that it was because it was a shallow poach. I’m just curious, did yours do the same thing? Have a wonderful Thanksgiving.

  3. says

    Happy Thanksgiving Lea Ann!!! I’ve been following 101 Cookbooks for quite awhile-I remember printing recipes from her site way back when! I agree the recipes are very good and now very healthy 😉 I like the look of this egg dish and since I love poached eggs I’m sure it would be a favorite with me too 😉

    • says

      Thanks Patti. Like I said, when I first started following her, I didn’t realize what a blog was and that’s what her site was. Let me know when you try them.

  4. says

    I finally have some time to catch up on my reading. Sounds like a must try LA but my eggs will go atop that pile of fried taters. Hope you had a great turkey day in KS.

  5. says

    We all have favorite blogs we never miss…especially the ones we’ve been reading from way back. Heidi is one, Deb at Smitten Kitchen is another and I like Luisa from Wednesday Chef too. And I really shouldn’t pick out three when I follow so many, but I’ve read those three the longest. People are so creative, I am in awe of the talent out there.
    Going to try this super recipe, Lea Ann. Would never have thought of it!
    Hope you had a super Thanksgiving!

  6. says

    This recipe reminds me of the old-fashioned French recipes my mother used to go for; I would try it asap; just read in one of these books from Françoise Bernard a recipe for bouillabaisse made with poached eggs.

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