RECIPES

Oeufs a la Bourguignonne
(Eggs Poached in Red Wine)

2 cloves garlic, chopped
1 TBSP Extra Virgin olive oil
1 bottle Arnatura Garnacha
1 TBSP Chardonnay vinegar
1 TBSP fresh sage, chopped
Salt and Pepper to taste
4 jumbo eggs
4 slices of toasted French baguette

In a small sauce pan, sauté garlic in olive oil over medium heat until garlic begins to turn brown. Add red wine, vinegar, sage, & salt and pepper. Bring the wine to a boil then reduce to a simmer. Crack the eggs into a small bowl & slide them into the simmering wine one by one. Let the eggs cook for 2-4 minutes, depending on how soft you want the yolk. Gently remove eggs from wine with a large slotted spoon. Place the eggs on bread and serve immediately. Serves two.