What to pair with egg dishes

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What to pair with egg dishes

Eggs for breakfast, brunch, lunch, dinner … whatever the meal, there’ll be an MCC to make the perfect match. Allan Mullins recommends these adventurous pairings.

Woolworths Villiera Light Brut Méthode Cap Classique


Pair with: Poached egg pizza with smashed peas, charred leeks and dill mayo.

Successful food-and-wine pairings happen when the flavours and textures of the food either complement or contrast with those of the wine. The charred leeks, peas, dill, onion and egg create a rich flavour explosion in the mouth, contrasting with the invigorating, mouth-cleansing lime citrus of the bubbly. The texture of the dish is one of luxuriant opulence, balanced by the contrasting zesty acidity in your glass. I dare you to give it a try.
If you like this, try: Ladybird Brut Méthode Cap Classique

Woolworths Simonsig No Sulphur Added Pinot Noir Brut Rosé Méthode Cap Classique


Pair with: The ultimate soufflé omelette with chive crème fraîche and asparagus.

The light-and-fluffy texture of the egg dish is enlivened by the herb influence of the chives and the palate-pleasing taste of the asparagus. A sip or two of the bubbly, which is a beautiful pale salmon in the glass, adds another dimension with its stylishly elegant strawberry and raspberry flavours. It’s an elegant match that’ll take brunch to the next level.
If you like this, try: Woolworths Villiera Brut Natural Méthode Cap Classique

Le Lude Brut Méthode Cap Classique Non-Vintage


Pair with: Peri-peri steak with organic fried egg.

Sometimes an unlikely sounding match can produce rewarding results. Le Lude Brut is not just any MCC. It is a top-end, luxury product that overdelivers at every level. The secret lies in the mousse – its creaminess softens the impact of the peri-peri, while its vibrancy brings out the best in the sauce’s fiery complexity. And, of course, the two together leave an uplifting tingle on the palate. A truly adventurous combo.
If you like this, try: Graham Beck Brut Blanc de Blanc 2011

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TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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