How do you make breakfast new again? Like this. Red wine rarely has a place at the brunch table, unless you're nursing a hangover from too much of it the night before. Instead of the freewheeling levity of the usual pancakes, waffles, and scrambled eggs, Spoon & Stable's dish of red wine poached eggs pushes things over to the dark side.
Grilled dark bread provides a base for earthy wild mushrooms, then two wobbly eggs cooked in red wine. When pierced, their yolks gush forth like a golden river. A wine reduction cuts across the plate. This breakfast has force enough that it could be anything— breakfast, dinner, or a bodacious midnight snack.
Spoon & Stable
211 N. First. St., Minneapolis
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