Crisp Sauvignon blanc
When most of us think of wine with eggs, we usually think of eggs benedict at a Champagne brunch. Good, but eggs are great for any meal. Once in a while we have eggs for dinner and we always enjoy it and wonder why we don’t do it more often. You don’t have to limit yourself to champagne either. Eggs go with many wines – depending on how you cook them and what you serve with them.
Roast sparagus served with a fried egg on top, with a sprinkling of proscuitto on top is a real treat. Serve with a glass of Sauvignon blanc – one of the most versatile wines, and you have a fine meal.
I found a great recipe at Cakebread’s website:
Olive Oil Fried Egg with Roast Asparagus and Parmesan
Serves 4
1 bunch large asparagus
2 T.extra virgin olive oil
1/4 c.Parmesan Reggiano cheese, grated
salt and pepper
.
4 large eggs, room temperature
1/4 c.
extra virgin olive oil
salt and pepper
.
extra virgin olive oil
parmesan cheese, grated
4 proscuitto crisps* (optional)
Preheat oven to 400° F. Trim the woody end off of the asparagus spears. Arrange in a row on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast in the middle of the oven until asparagus are tender, about 10 minutes. Dust with the parmesan to lightly coat.
When asparagus is ready, heat a small non-stick skillet over high heat. Add olive oil and crack an egg into the pan. The egg white will puff and sputter as it hits the hot oil so be careful as you add the eggs to the pan. Remove from the heat and spoon the hot oil over the top to set the egg. Season with salt and pepper. Arrange a few asparagus spears on warm plate. Top with a fried egg. Feel free to drizzle with more olive oil and grated parmesan cheese. Garnish with the prosciutto crisps if using. Serve either as a first course or serve two eggs per person with a green salad and loaf of crusty bread as light spring meal.
Enjoy with a glass of Cakebread Cellars Sauvignon blanc
*Proscuitto crisps are made by drying out thinly sliced prosciutto on a parchment lined sheet pan in a 225°F for 30-40 minutes until dry.
Tags: California, recipe, sauvigon blanc
