Red Wine Poached Eggs Recipe

Directions

1. 1

   Prepare the Poaching Liquid

   In a medium saucepan, combine the red wine, water, sugar, white vinegar, bay leaf, cloves, and black peppercorns. Bring the mixture to a gentle simmer over medium heat.

2. 2

   Poach the Eggs

   Once the poaching liquid is simmering, carefully crack the eggs into the liquid one at a time. Poach the eggs for about 4-5 minutes, or until the whites are set but the yolks remain runny.

3. 3

   Remove the Eggs

   Using a slotted spoon, remove the poached eggs from the liquid and set them on a paper towel to drain excess liquid.

4. 4

   Toast the Sourdough

   While the eggs are poaching, toast the PQB sourdough slices until golden brown.

5. 5

   Assemble the Dish

   On each plate, layer a slice of toasted sourdough, followed by a slice of rosemary ham. Place one poached egg on top of the ham, then drizzle with béarnaise sauce.

6. 6

   Prepare the Salad

   In a bowl, toss the mixed greens with olive oil, salt, and pepper to taste. Serve alongside the poached eggs on toast.