Huevos al vino (Eggs in wine): Difference between revisions
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|description=An first course from Peru, which I think would also make an unusual breakfast dish | |description=An first course from Peru, which I think would also make an unusual breakfast dish | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Sounds nice</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Not sure that I'd want this for breakfast though!</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/parsley|#parsley]] [[Special:Search/peppercorns|#peppercorns]] [[Special:Search/carrots|#carrots]] [[Special:Search/garlic|#garlic]] [[Special:Search/lime|#lime]] [[Special:Search/butter|#butter]] [[Special:Search/onion|#onion]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/eggs|#eggs]] [[Special:Search/dijonmustard|#dijonmustard]] [[Special:Search/mustard|#mustard]] | ||
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Latest revision as of 17:57, 3 March 2022
An first course from Peru, which I think would also make an unusual breakfast dish.
| Huevos al vino (Eggs in wine) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 323 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewSounds nice 4/5 Not sure that I'd want this for breakfast though! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 480 ml vegetable stock
- 240 ml dry white wine
- 2 slices of lime, minus the peel
- Garlic to taste, peeled and left whole
- A pinch of nutmeg
- 2 sprigs of parsley
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- Salt
- 6 peppercorns
- 4 hard-boiled eggs
- 1 tablespoon dijon mustard
- 60 g butter
- Finely chopped parsley to garnish
Method
- Put the stock in a pan, heat it and add the wine, lime, garlic, nutmeg, parsley, carrots, onion, salt and peppercorns.
- Cook over a medium heat until the liquid is reduced to 120 ml - about 30 minutes.
- Cut the eggs in half and arrange on plates or a serving dish.
- Add the mustard and butter to the sauce, beating vigorously and pour over the eggs.
- Garnish with the chopped parsley.
Serving suggestions
Serve with little squares of fried bread.
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#parsley #peppercorns #carrots #garlic #lime #butter #onion #nutmeg #eggs #dijonmustard #mustard