If you’re looking for a gourmet Sunday brunch, try Jason Parsons’ eggs poached in Chardonnay, served with arugula.
Chardonnay-poached eggs on arugula
- 1 tbsp Dijon mustard
- 2 tsp finely chopped shallots
- 2 tsp finely chopped tarragon
- 2 tbsp verjus (or white wine vinegar)
- 5 tbsp grapeseed oil
- 2 cups chardonnay wine
- 4 whole eggs
- 4 cups baby arugula
- 4 cups organic watercress
- 1 cup shaved Parmesan
- 12 slices prosciutto
- Whisk together the mustard, shallots and tarragon. Slowly add the verjus followed by the grapeseed oil.
- Heat the wine in a small pot over medium heat until almost boiling.
- Crack the eggs into individual cups. Gently drop them into the wine, ensuring the eggs are covered with liquid while they poach. Adjust the heat if necessary to maintain a simmer. Poach for 2 to 5 minutes, until the eggs are soft to the touch.
- Remove with a slotted spoon and dry on a paper towel.
- In a salad bowl, mix the arugula, watercress, shaved parmesan, and mustard dressing to taste.
- Layer the salad and prosciutto on four plates and top with a warm poached egg. Season the egg with a sprinkle of pepper and serve.
Makes 4 portions
Courtesy Jason Parsons
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