Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side. Slideshows: More Brunch Recipes
New Zealand Sauvignon Blancs have a distinctive style, with a powerful streak of acidity, ripe citrus and gooseberry flavors, and a singular note of asparagus. Try one with this egg dish for an intriguing pas de deux.