Brunch is already pretty fancy, but if you want to up your benny game, try adding wine to your egg-poaching liquid.
To make this punchier brunch, you don’t need to open a fancy bottle of vino; whatever you have lying around will do. Epicurious recommends a poaching liquid of a bottle of red wine and two cups of stock for every eight eggs, but you can make smaller batches and add a cup of fruity red or white to a couple of cups of stock or water. Bring the mixture to a boil, crack your eggs in bubbly spots, lower the heat, and poach ’em for three or four minutes. Use them in breakfast sandwiches, over a hash, or — of course — in a benedict.