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      Title: Poached Eggs In Moonshine
 Categories: Eggs
      Yield: 2 Servings
 
    1/4 lb Currants or raisins
      1 c  Sweet white wine; up to 2,
           -(you can also use rosewater
           -and/or sack)
      1 pn Ground nutmeg
    1/2    Orange; zest of
      2 tb Butter
      2    Eggs; up to 4
      2 sl Bread; up to 4
 
  Combine currants, white wine, nutmeg, and orange zest.
  
  Bring mixture to a boil over a medium-high heat. Boil until the
  currants are very plump, adding more liquid if needed.
  
  After you take it off the heat, add butter and stir it until melted.
  
  Return the mixture to the heat, and poach eggs one by one.
  
  Toast slices of bread (or, for more authentic 'sippets,' warm them in
  an oven under a low heat of about 325°F for 10-15 minutes, or until
  dry and crisp).
  
  Optional: Dip slices of toast in sweet white wine.
  
  Place sweet poached eggs on slices of toast and serve.
  
  Recipe by Michael Walkden
  
  Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
  eggs-sugar-spinach-toast-breakfast-early-modern-recipes/>
 
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