If you listen to the ads on television, eggs are no longer just for breakfast and thus could be enjoyed with a glass of wine beyond the traditional mimosa, which is champagne and orange juice.
There’s a reason why mimosas are a brunch mainstay. Dry sparkling white wines like Champagne, Cava, and Prosecco are the number-one pick for any egg-based dish. Eggs, particularly the yolks, are rich and coat your palate with their savory flavor, which means their flavour lingers when you take a sip of wine. That makes the wine taste a little funny; maybe bitter or metallic or it’s difficult to taste at all. Sparkling wines, however, have that effervescence that actually cleans out your palate. They also tend to have high acidity, which does the same thing, as well as cuts through the natural richness of eggs. So that lingering egg yolk washes away and you can taste the wine again.
Below is an assortment of egg dishes that have been paired with a complimentary wine for enjoyment as a lunch or dinner entree.
Quiche Lorraine is the original form of quiche, from the French region of Lorraine. It is an open savory pie, filled with a cream and egg custard, and usually containing pork in one form or another, often bacon. Quiche pairs well with Riesling.
Classic Rancher’s Meal
The Classic Rancher’s Meal consists of eggs, potatoes, pork (ham, sausage or bacon), and toast. The combination, with the exception of the toast, is fried in a skillet. Due to the nature of this fried meal, it is best paired with a Sauvignon Blanc.
Chenin Blanc is a White wine grape variety from the Loire Valley of France. It is high in acidity to help cut the sweetness of French Toast with maple syrup.
Eggs can be poached on the stovetop or in the microwave, and then set on English muffin halves topped with a slice of back bacon and a spoonful of creamy Hollandaise sauce. Chardonnay or Rosé will pair well with this rich delicacy.
This ham, egg, and cheese sandwich on toasted bread or an English muffin pairs well with Lambrusco which is one of the oldest wines of Italy. It dates all the way back to the Bronze Age.
Huevos rancheros, or “ranchers’ eggs”, is a classic Mexican breakfast. Fried eggs are nested in a bed of refried beans, sour cream and salsa and served atop a warm tortilla. Try adding a bit of your favourite hot sauce for a touch of heat. Pair with a Gamay.
Whatever egg dish you choose, there will be a wine that will pair well with it.