Wine and Herb Poached Eggs with Avocado Toast


I loved the idea of taking what would be a pretty rustic post-adventure breakfast and adding some serious elegance through the addition of white wine and fresh snipped herbs.  I based this recipe from one of mine and my sister Kate’s favorite cooks, Heidi Swanson and her site  I made a couple adjustments to make it my own and it was definitely a big hit.  I’ll sure be trying more of her recipes on this blog.  Perfect with a good cup of strong coffee or tea and maybe some sliced heirloom tomatoes or slab, center-cut bacon on the side.


3/4 cup dry white wine
1 cup water
2 shallots, diced
1 clove garlic, minced or pressed
a pinch of thyme
a pinch of marjoram
couple whole pink peppercorns
1/2 teaspoon sea salt
3 large eggs                                                                                                                                                 1 tablespoon butter

I began by cracking each of my eggs into little bowls to slip them into the pan a little easier later on.  Then, in a medium saucepan over med-high heat combine the dry white wine, water, shallots, garlic, marjoram, thyme, pink peppercorns and salt. Bring to boil then let it simmer.  Add the butter, cover and let it be for several minutes (5-6) to let the flavors meld.  With the liquid at simmer, gently slip your eggs into the saucepan. Cover and simmer until the eggs are set.  the whites should be mostly opaque and I like my yolks still runny but do as you like, probably 5-6 minutes.

This is where I toast my bread and mash my avocado with some lime and sea salt.  Remove the eggs with a slotted spoon and set aside. Spread the avocado on the toast and lay the eggs on top.  Snip some fresh chives on top. Delish.

You can add some heat by putting a couple splashes of tabasco in the mashed avocado or even use some flour and butter to make a rue of your sauce in the pan as Heidi suggests.  I enjoyed mine without the sauce.



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