Eggs aren’t just for breakfast. They actually make for a simple, delicious meal any time of the day (just ask the French). Here are four wine pairing approaches to try with your baked eggs.
Sparkling wine. Champagne and eggs are a classic pairing—the bubbles and acidity cut through that eggy fat. For a less expensive pairing, seek out sparkling wines from other parts of France, such as Crémant du Jura and Crémant de Bourgogne.
Crisp, unoaked Sauvignon Blanc. Zingy whites work well with eggs, and Sauvignon Blanc in particular is terrific with baked eggs that are made with herbs, goat cheese, peppers or seafood.
Rosé. Pink wines are often the answer for tricky-to-pair foods. Eggs baked in tomato sauce, for example? Rosés (aka rosados), like fruity Grenache-based ones from Spain, are your answer.
Gamay or other light red. Eggs baked with mushrooms, bacon, sausage or other cured meat can handle not-too-tannic red wines. Wines made from the Gamay grape (like those from Beaujolais in France) or unoaked Pinot Noir are a good choice.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.