Eggs Poached In Red Wine

1. 1

   Put 3 or 4 tablespoons oil in a large skillet and turn heat to medium.

2. 2

   Add garlic and cook, turning occasionally, until it just begins to color.

3. 3

   Lower heat a bit and add bread; sprinkle it with a little salt and pepper.

4. 4

   Cook, turning once or twice, until bread is crusty and golden.

5. 5

   Meanwhile, heat wine in a saucepan, preferably one with sloping sides; add some salt.

6. 6

   When wine boils, reduce heat to a low simmer.

7. 7

   Carefully slip eggs in and cook, spooning wine over them, until whites are barely firm.

8. 8

   Scoop eggs into 2 or 4 bowls, along with some wine.

9. 9

   Add a piece or two of bread to each bowl, garnish with cheese and parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.