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Photo: David Loftus
Have your eggs with a little wine sauce for a little fun breakfast.

There’s nothing like simple French food cooked in a tiny Paris kitchen, which is why we’re loving cooking our way through Rachel Khoo’s aptly named Little Paris Kitchen. Just because the French don’t “do brunch” like we do doesn’t mean a great weekend breakfast can’t get a little fancy.

This is a pretty classy way to serve a humble poached egg for an indulgent brunch or starter for lunch. Both the sauce and the eggs can be prepared a day in advance.

Reprinted with permission from The Little Paris Kitchen