Poached eggs in white wine

I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…

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Exactly How to Make Poached Eggs

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I poach eggs two or three times a week. And I know it seems obvious but sometimes I need a little nudge to poach them in something other than water. All sorts of broths and infusions are allowed; it’s funny that I don’t take a different approach more often. These were eggs poached in white wine with a hint of chopped shallots and herbs. A simple twist that instantly transformed the humble poached egg into something a little special and unexpected. The nudge came from a little cookbook called The Flavors of France Volume II published by Hastings House in 1964. Often before I travel I cook from cookbooks that relate to my upcoming destination and I picked up this little gem years ago at a thrift store in Napa California. It charmingly juxtaposes photos of French regional architecture with regional recipes. This was a variation on a recipe for Oeufs Poches au Vin Rouge that I adapted to my own taste. I used white wine to simplify the preparation and served it open on toasted bread.