If you’re looking for a gourmet Sunday brunch, try Jason Parsons’ eggs poached in Chardonnay, served with arugula.

Chardonnay-poached eggs on arugula

Ingredients:

• 1 tbsp Dijon mustard
• 2 tsp finely chopped shallots
• 2 tsp finely chopped tarragon
• 2 tbsp verjus (or white wine vinegar)
• 5 tbsp grapeseed oil
• 2 cups chardonnay wine
• 4 whole eggs
• 4 cups baby arugula
• 4 cups organic watercress
• 1 cup shaved Parmesan
• 12 slices prosciutto

Method:

1. Whisk together the mustard, shallots and tarragon.  Slowly add the verjus followed by the grapeseed oil.
2. Heat the wine in a small pot over medium heat until almost boiling.
3. Crack the eggs into individual cups. Gently drop them into the wine, ensuring the eggs are covered with liquid while they poach. Adjust the heat if necessary to maintain a simmer. Poach for 2 to 5 minutes, until the eggs are soft to the touch.
4. Remove with a slotted spoon and dry on a paper towel.
5. In a salad bowl, mix the arugula, watercress, shaved parmesan, and mustard dressing to taste.
6. Layer the salad and prosciutto on four plates and top with a warm poached egg. Season the egg with a sprinkle of pepper and serve.

Makes 4 portions

Courtesy Jason Parsons

www.peller.com

@chefparsons