Eggs Poached In Red Wine

• Extra virgin olive oil as needed
• 2 cloves garlic, lightly crushed
• 4 thick slices day-old good bread
• Salt and freshly ground black pepper
• 2 cups fruity red wine, like a young Brunello, pinot noir, or Chianti
• 4 eggs, removed from the shell
• Grated pecorino or other hard cheese for garnish Chopped fresh parsley leaves for garnish

1. Put 3 or 4 tablespoons oil in a large skillet and turn heat to medium.
2. Add garlic and cook, turning occasionally, until it just begins to color.
3. Lower heat a bit and add bread; sprinkle it with a little salt and pepper.
4. Cook, turning once or twice, until bread is crusty and golden.
5. Meanwhile, heat wine in a saucepan, preferably one with sloping sides; add some salt.
6. When wine boils, reduce heat to a low simmer.
7. Carefully slip eggs in and cook, spooning wine over them, until whites are barely firm.
8. Scoop eggs into 2 or 4 bowls, along with some wine.
9. Add a piece or two of bread to each bowl, garnish with cheese and parsley, and serve.

extra virgin olive oil, garlic, bread, salt, fruity red wine, eggs, pecorino

Taken from cooking.nytimes.com/recipes/11945 (may not work)