Eggs with Roasted Red Pepper and Chardonnay Sauce

by BnB Finder | April 15th, 2014 | Best BnB Bites, Recipes

Roasted Red Pepper and Chardonnay SauceHere’s a very special way to cook a couple of eggs for an elegant breakfast, brunch, or light lunch. It’s all in the sauce, which combines puréed roasted red pepper, white wine and heavy cream — simple but sophisticated. The sauce adorns eggs that have simply been baked in ramekins (small baking dishes) with cream, butter, cheese, and dill — a no-fuss alternative to more familiar poaching or omelet making. It takes a little longer, but the pepper can be roasted in advance. This recipe comes from The Inn at Tabbs Creek on Chesapeake Bay in Virginia, eco-friendly as well as relaxing.


Eggs with Roasted Red Pepper and Chardonnay Sauce


  1. 2 Eggs
  2. 2 teaspoons Salted butter, melted
  3. 2 teaspoons Heavy cream
  4. 1/4 teaspoon Fresh dill
  5. pinch Salt
  6. pinch black pepper
  7. 2 tablespoons shredded Havarti cheese
  8. 1 medium red bell pepper
  9. 2 teaspoons salted butter
  10. 1/4 cup Chardonnay
  11. 1/4 cup heavy cream
  1. Preheat oven to 400 degrees. In a 6-8-oz baking ramekin, swirl 2 tsp. melted better to coat. Add 2 tsp. heavy cream. Crack both eggs, being careful not to break yolks. Sprinkle in salt and pepper. Sprinkle in cheese, and top with dill.
  2. Place in oven for approximately 12-14 minutes or until eggs are just barely set. Allow cooling for 5 minutes before service–the dish and eggs will still be very hot.
For sauce (serves 4-6)
  1. roast red pepper until completely black over open flame on grill or gas stove (you may also place under a broiler in the oven). Allow to cool for 5-10 minutes and remove blackened peel under slowly running cool water. Roughly chop pepper and sauté in 2 tsp. butter in a small skillet for 5 minutes over medium heat.
  2. Add chardonnay and reduce heat to medium low. Allow chardonnay to reduce to 1 Tablespoon. Place pepper mixture in food processor or blender. Add salt and 1/4 cup heavy cream and puree until smooth.
  3. Gently reheat on stovetop over low heat. Do not allow to boil. Serve warm sauce over baked eggs and serve immediately.
Think Tasty

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