Brunch or a special breakfast and a soft scramble egg dish. I immediately think and want champagne. The bubbles and acidity will help reduce the creamy fat content of the eggs.
And who doesn’t feel special when that bottle POPS!
Eggs and wine are very difficult to match. Pascal Potaire in the Loire Valley makes a lovely champagne that would pair well with Chef Messina’s Soft Scramble. Drink it by itself or add a little fresh OJ for a Mimosa. Yummy!
'Check out Chef Tony's Soft Scramble Recipe'