Eggs Poached in White Wine, with Blue Cheese (1965)

• 4 eggs
• 1/2 cup California Chablis or Sauterne
• 1 tbspn butter
• 2 tbspns blue cheese
• Buttered toast
• Salt, pepper
• Cayenne pepper

Melt butter in skillet, then add California white wine. Slip in eggs,one at a time.  Season to taste with salt, pepper, and cayenne.  Poach until whites are nearly firm.

Sprinkle with blue cheese crumbles.  Heat until cheese is melted.  Serve on hot buttered toast. Serves 2 to 4.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Rudolf Weibel of Weibel Champagne Vineyards, Mission San Jose.)