Subject: Eggs Poached in Wine
From: Unicorn (unicorn@indenial.com)
Date: Wed Jul 04 2001 - 20:34:22 EDT
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F O O D F U N N Y
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Reader Robert Scharf says that today's food funny is "mildly amusing -
and old." It would probably be funnier if it weren't so close to the
truth.
My daughter went to a local Taco Bell and ordered a taco. She asked
the person behind the counter for "minimal lettuce." He said he was
sorry, but they only had iceberg.
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T O D A Y ' S R E C I P E
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These aren't your mother's poached eggs. I suspect I'm going to draw
some criticism for using wine in a breakfast dish, but this isn't a
dish you'll serve every day. Reserve it for special occasions - such
as the Fourth of July, maybe?
Eggs Poached in Wine
1 cup (250 ml) dry red wine
1 clove garlic, crushed
1 sprig of fresh thyme or rosemary
Salt and freshly ground pepper to taste
4 - 6 eggs
4 - 6 pieces of toasted white or whole wheat
bread, crusts removed
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
Combine the wine, garlic, thyme or rosemary, salt, and pepper in a
saucepan and bring to a boil over moderate heat. Reduce the heat and
simmer for 3 minutes. Remove and discard the garlic and fresh herbs.
Using a tea cup or large spoon, gently slide the eggs into the liquid
one at a time and poach until the eggs are cooked to the desired
degree of firmness. Remove the eggs with a slotted spoon and place on
toast. Add the cornstarch mixture and stir until the sauce has
thickened. Spoon the sauce over the eggs and serve immediately.
Serves 4 to 6.
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