Manischewitz Poached Eggs! Shut the front door! (Except for Elijah…’cause you know.)
I’m still not sure if this is the best or worst idea I’ve had on this blog. Maybe somewhere in the middle, but I don’t aim for mediocrity. I’m a huge fan of Manischewitz. Fo real. It’s sweet, boozy, and usually less than $3 a pop. I’m not saying it’s the classiest wine on the block, but it sure is versatile. And pretty much a Passover necessity. So chances are you’ll have some leftover after making your charoset, and downing the obligatory four glasses of wine. Or you can buy a whole new bottle just for this recipe. I’m not judging.
Hello, lover. Seriously, I was making a red wine sauce to over with pasta and poached eggs, and I thought why do we poach eggs in water, when there are way more delicious liquids out there? Like Manischewitz, for example.
Normally I would serve poached eggs on potato latkes, and that sure would be delicious here, but I decided to class up the place with some asparagus for an easy Passover Seder appetizer or breakfast. Garnished with matzah crumbs, feta and tarragon. See, the purple drank can be classy!
You’re probably wondering: Amy, but how does it taste??? The Manischewitz gives the eggs a subtle grapey sweetness that pairs really nicely (actually/surprisingly) with the salty feta and rich egg yolk. Who knew?
Manischewitz Poached Eggs
- 1 bottle Manischewitz
- Apple cider vinegar
- 2 eggs
- Bring a few inches of Manischewitz to a simmer (NOT a boil) in a medium saucepan. Add a splash of apple cider vinegar (this helps the egg form together). Then whisk Manischewitz in a circular fashion (also to help the egg form). Crack one egg into a ramekin and and gently pour into the middle of the pot. You can repeat with the other egg or cook them one at a time.
- Your egg is done with the white is just set and the yolk is still runny, about 2-5 minutes (Gently press on it to check). Then remove with a slotted spoon and pat dry on a paper towel. Mazel tov! You just poached an egg.
- Serve your eggs over latkes, with matzah, or over asparagus with feta, matzah crumbs and tarragon like I did here!