Poached eggs in white WINE for any time of the day

Alcohol at the weekend when you've been good all week is such an exciting prospect. Of course, you might not consider it for breakfast on any ol' day, but it's a perfect recipe to have in your arsenal if you manage to get a child-free night or it's a special occasion.  And believe it or not, eggs and wine are actually a winning formula. Boozy poached eggs [caption id="attachment_227123" align="alignnone" width="825"] Serves 2[/caption] What you'll need One cup dry white wine One cup water Two shallots, minced One bay leaf A pinch of thyme A quarter teaspoon fine grain sea salt Two-four large eggs One tablespoon butter (room temp.) Two teaspoons of almond flour What to do 1. In a large saucepan, over medium-high heat combine the wine, water, shallots, bay leaf, thyme, and salt. Boil for five minutes. 2. Reduce the heat a bit, before carefully cracking eggs into the saucepan. If you swirl the water it helps to cook them faster. Cover and simmer for another five minutes or so – until the eggs whites are opaque, and the yolks are set to your liking. 3. Once poached, remove the eggs with a slotted spoon from the saucepan and set aside. Cook the wine down in the pan, until you have about 1/2 cup of wine left, then strain the liquid into a small saucepan. 4. Whisk the butter and flour into a paste with a fork, then add this to the strained sauce, stirring until smooth, taste and add a bit of salt if needed. I also pop in a pinch paprika for the fun colour. It tastes awesome. Suggestion: Sweeten them up with a the addition of french toast or my favourite: place each boozy egg on rye bread or panini toasted with smashed avocado, some sliced radishes and spinach. Drizzle with a bit of sauce, and sprinkled with chives and a high libido. It's the weekend. [caption id="attachment_227124" align="alignnone" width="948"] Green asparagus with poached egg on a plate[/caption] Recipe via 101cookbooks.