Try this poached egg recipe with a twist

This is not really a poached egg recipe, nor is it even a classic breakfast recipe. It's more like a slightly decadent late-night snack.

And while this recipe may seem a trifle strange at first glance, from the second forkful on your taste buds won't know what hit them - guaranteed!

I don't count this as one of my great breakfast recipes, mainly because it's not really a breakfast recipe at all. I do, however, count it as one of my favorite breakfast and brunch recipes, even though it's more like a 3 A.M. kind of thing.

So if you feel you'd like to add some zing to a late-night snack, forget other breakfast recipes and give this one a try.

This recipe may seem a little strange at first glance, I grant you, but from the second forkful on, your taste buds won't know what hit them - guaranteed!

Ready for poached eggs with a twist?

Serves 4


  • 4 eggs
  • 4 medium onions, diced
  • 3 tablespoons extra virgin olive oil
  • 6 leaves fresh sage
  • 3 small dried red chili peppers
  • 10 coarsely ground peppercorns (if you're out camping, place them on a hard surface and roll the wine bottle over them - it works)
  • 1/2 teaspoon sugar
  • 1 tablespoon red or white wine vinegar
  • 6 tablespoons good quality red wine


  1. Over medium heat, saute the onion, sage and red peppers in the olive oil. When the onions become translucent add the sugar and continue stirring until it starts to turn golden.
  2. Add the vinegar, mix until it completely evaporates. Add the wine and increase the heat. Continue stirring until most of the wine has evaporated, and you have a lovely emulsion of onion in wine. The aroma is intoxicating!
  3. Crack the eggs and add them to the pan. Cook until they are done to your taste.

Serve with hot toast layered with Camembert or Brie cheese.