I’ll be honest: A company mailed me free wine and then asked if they could pay me to create recipes using their wine. Meanwhile, I’m over here shouting ‘dream job! I’ve got my dream job!’ So yeah, this post is sponsored. Because if someone sent you wine and then wanted to pay you to create recipes using the wine, you would do it, too. I really love Entwine Wines. Even if they didn’t pay me ;)
I live in a city much too big to frequent the same place for brunch more than once. Yet, I do.
Brunch can have an intimidating number of menu choices–am I going to have champagne and the sweetest thing on the menu, or am I going to have a Bloody Mary and something savory with eggs? Most often, I chose the savory route. My life has, um, a lot of desserts in it.
My friend Heather introduced me to a restaurant that has a ‘kale + toast’ option with a poached egg on top. I order it nearly every time. It just never gets old. I get my beloved poached egg with runny yolk, a fantastic few slices of local bread, and the added perk of knowing that before noon, I’ve consumed some leafy greens. Kale makes me feel so self-righteous! Nevermind the other 6 days that week when I ate Nutella on not-local toast…
Moving on, one of the benefits of making my favorite brunch recipe at home is that I can have extra toast if I wanna. Plus, instead of sauteed kale, I opted to make a super garlicky kale pesto.
Oh, did you notice my eggs are purple? That’s because I poached them in red wine! Entwine Merlot, to be exact! I love Entwine wines because the labels tell you exactly what to eat while drinking the wine. And while the Merlot label doesn’t specifically say ‘runny egg yolk,’ I’m just assuming that’s because they don’t think you’ll be drinking wine at breakfast. But, I say, don’t let that hold you back. Live your life!
- 5 cups chopped kale
- 2 garlic cloves
- 1/3 cup olive oil
- 1/4 teaspoon salt
- juice of 1/2 a lemon
- pinch red pepper flakes
- 4 slices of your favorite bread
- 4 large eggs
- 3 cups Entwine Merlot (light, fruity wine)
- First, make the kale pesto: combine the kale, garlic, oil, salt, and lemon juice in a blender. Puree until it resembles pesto. Taste and add red pepper flakes to taste, and re-blend. Set aside.
- Toast your bread slices (I like them on a grill pan for extra crispiness).
- Bring the wine to a boil in a small saucepan. Alcohol will boil at a lower temperature than water, so it won't take as long to boil. This also means that poaching eggs in alcohol takes longer than normal.
- Once the wine is simmering, stir it with a wooden spoon to create a swift funnel in the center. Gently crack one egg into the moving water. Poach the egg for about 4 minutes. It will still appear soft and delicate.
- Repeat with all remaining eggs.
- Serve the toast smeared with the kale pesto, and topped with the poached eggs.
Amount Per Serving: Calories: 373.3 Total Fat: 4.11g Carbohydrates: 72.2g Protein: 11.49g