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Try this poached egg recipe with a twist

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!


So who's ready for this (slightly) decadent poached eggs recipe with a twist?

This recipe has a printer friendly version, minus all the text and adds. To open it, just click on the printer icon or 'Print recipe' above the recipe instructions.

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Ready for poached eggs with a twist?

Serves 4

Ingredients:

bullet 4 eggs
bullet 4 medium onions, diced
bullet 3 tablespoons extra virgin olive oil
bullet 6 leaves fresh sage
bullet 3 small dried red chili peppers
bullet 10 coarsely ground peppercorns (if you're out camping, place them on a hard surface and roll the wine bottle over them - it works)
bullet ½ teaspoon sugar
bullet 1 tablespoon red or white wine vinegar
bullet 6 tablespoons good quality red wine

Preparation:

bullet 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.
bullet 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!
bullet Crack the eggs and add them to the pan. Cook until they are done to your taste.
bullet Serve with hot toast layered with Camembert or Brie cheese.
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