* News Updates
* Special offers
* Post reviews
Create Account

Egg Time!

Written By: Romany Reagan on Wednesday, March 26, 2008

Nothing calls for Champagne like an Easter egg hunt.

"Dear, we have 650 eggs." "I know, Darling, what ever will we do?"

Ahh childhood memories... Around every holiday people turn into kids again, at least I know I do. Are you scrambling around your shrubbery looking for breakfast? Chances are you're channeling your inner five year old (and I pray it's Easter morning). Few holidays make me think of young things more than Easter, the plants are budding the little bunnies and puppies are scampering... Well, I'm sure SOMEWHERE they're scampering. I live in New York City.

But now you've found all your eggs, or at least you hope, or you'll end up with that other Easter surprise, May Egg. But every year the same dilemma: what now do you do with all those left over eggs? I grew up with a great egg-dispatching ritual: Easter and Post-Easter brunch, lets just call it Easter Week. Every year my mom would make me Eggs Golden Rod for breakfast and to this day it is still one of my favorite breakfasts; however nowadays my brunches usually include champagne. I don't have as many hard-boiled eggs to conquer as we did back then, but I can still find excuses to make it. Here's yours: I'm telling you to.

Mom's Eggs Golden Rod
Crispy cooked bacon
Hard Boiled Eggs (That is if you can find any.)
One piece of toast per person
Separate egg whites from yolks

Make a standard béchamel sauce (aka white sauce)
-Melt 1 tblsp (more or less) butter in pan
-Stir in 1 tblsp (more or less) flour to make paste
-Slowly add about 1 cup milk (while stirring) and blend until totally smooth
-Continue stirring over low heat until thickened – take off heat when at desired thickness
-Add salt and pepper to taste

Cut whites into bite-size pieces, stir into white sauce

Pour sauce (while hot) over toast (right out of toaster), crumble yolks and sprinkle on top and top that with crumbled bacon.

Mangé!

Now, finding a wine that goes well with eggs is not an easy match. The flavors can clash and the variety of what goes in or on your eggs is quite diverse. The bacon makes this dish savory and the white sauce makes it quite rich. I find champagne goes best with most egg dishes - - it's yeasty enough to match up flavor for flavor, yet the bubbles keep your experience of the flavor subtler. Also, if you're drinking champagne at breakfast you're not technically drinking, right? So, if you're in mixed company (and by mixed I mean weird) then you can sip with your eggs till next Easter with impunity!

Send to a Friend Add to: Digg Add to: Del.icio.us

Tagged Under: Champagne, New York, Easter, Recipes

Posted In: Wine And The City

1Comment

 

 Related Videos for Egg Time!

 1  2  3  4  5 ...  Next >> 

2005 Malbec's from Argentina, Weekly Wine Showdown 2005 Malbec's from Argentina, Weekly Wine Showdown
Posted on Thursday, July 12, 2007

Malbec is one of the most popular wines in the world these days, and it seems as if bottles of this South American red take...read more

2005 Beaujolais-Villages Wine Showdown 2005 Beaujolais-Villages Wine Showdown
Posted on Friday, July 20, 2007

Joseph Drouhin Beaujolais-Villages 2005 vs. Louis Jadot Beaujolais-Villages 2005:rnLet's face it, Beaujolais has a bad reputation. Most people, unfortunately, associate it with that boring, overly-fruity...read more

Inexpensive 2005 Pinot Noir Wine Showdown Inexpensive 2005 Pinot Noir Wine Showdown
Posted on Wednesday, August 8, 2007

Today we explore two wines from Vin de Pays D'Oc, a region of France. These Pinot Noirs are both priced under ten dollars.rnrnSo who will...read more


 

  Be the first to comment on this article


JS12
Philadelphia, PA
Posted on 3/27/08

Romany - I am actually staring at about 2 dozen eggs and made this for dinner tonight. thanks for the tip - delicious!

You need to log into your ClassicWines account to leave a comment on this article. You can log in here. If you do not have a Classic Wines account you can sign up here.