Eggs Poached In Red Wine

Ingredients

• Extra virgin olive oil as needed
• 2 cloves garlic, lightly crushed
• 4 thick slices day-old good bread
• Salt and freshly ground black pepper
• 2 cups fruity red wine, like a young Brunello, pinot noir, or Chianti
• 4 eggs, removed from the shell
• Grated pecorino or other hard cheese for garnish Chopped fresh parsley leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    487 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 19 grams protein; 372 milligrams cholesterol; 443 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

1. Put 3 or 4 tablespoons oil in a large skillet and turn heat to medium. Add garlic and cook, turning occasionally, until it just begins to color. Lower heat a bit and add bread; sprinkle it with a little salt and pepper. Cook, turning once or twice, until bread is crusty and golden.
2. Meanwhile, heat wine in a saucepan, preferably one with sloping sides; add some salt. When wine boils, reduce heat to a low simmer. Carefully slip eggs in and cook, spooning wine over them, until whites are barely firm.
3. Scoop eggs into 2 or 4 bowls, along with some wine. Add a piece or two of bread to each bowl, garnish with cheese and parsley, and serve.