Wednesday, September 10, 2014

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.) 

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