Upgrade Your Brunch By Poaching Eggs In Wine

Upgrade Your Brunch By Poaching Eggs In Wine

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.

5 Ways to Use Up Leftover Wine [Epicurious
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Photo by Alexander von Halem.