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Photo Credit: Elizabeth Newman

Red Wine Eggs Benedict

by Giada De Laurentiis
Prep Time
10 minutes
Cook Time
35 minutes
Serves
4
Beginner
Photo Credit: Elizabeth Newman

Red Wine Eggs Benedict

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Red Wine Eggs Benedict

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Red Wine Eggs Benedict

Ingredients

  • 2 cups red wine (such as merlot or pinot noir (see Cook's Note))
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 2 tablespoons unsalted butter (very soft)
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • For Assembly:

  • 8 slices speck
  • 4 English muffin halves (toasted)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 1/4 cup fresh parsley leaves
  • 1/4 cup light green celery leaves (from the inside of the celery, optional)

Instructions

  1. For the sauce: Add the red wine, bay leaf and rosemary to a small skillet. Place over medium heat and bring to a simmer. Simmer until reduced by half, about 14 minutes. Remove the herbs. Mix together the butter and flour in a small bowl until smooth and well combined. Whisk the butter mixture into the reduced wine. Reduce the heat to low and allow to just bubble slightly, to cook out the raw flour taste, about 5 minutes. Season with the salt and keep warm.
  2. Preheat the oven to 400 degrees F.
  3. For the assembly: Line a small baking sheet with parchment paper. Lay the speck out on the prepared baking sheet and bake until crisp and golden, about 12 minutes. Break the speck slices in half and place on the toasted English muffins.
  4. Place a medium saucepan with 1 quart water, the vinegar and salt over medium-low heat. Bring to a gentle simmer. Break one egg into a small bowl. Swirl the water using a slotted spoon and slide the egg into the center of the water. Repeat with another egg and another swirl of the water. Cook the eggs for 3 minutes, coaxing the whites up and over the yolks if needed. When the whites are set but the yolk is still soft, use the slotted spoon to remove the eggs and slide on top of the speck. Repeat with the remaining eggs. Top with a generous spoonful of the sauce and a pinch of the parsley and celery leaves, if using.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
31 grams
Protein
20 grams
Fat
14 grams
Saturated Fat
6 grams
Cholestrol
222 milligrams
Sodium
1092 milligrams
Fiber
3 grams
Sugar
2 grams
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