Huevos al vino (Eggs with wine)

Does it seem an odd mix for you? the Eggs with Wine is a delicious (and nutritive) entrée. It needs a little of time, but the result is very good. You’ll need white wine, chicken stock, garlics, carrots, black pepper and… oh, yes! EGGS. This recipe is for 4 people.

Ingredients:

• 2 cups of chicken stock
• 1 cup of dry white wine
• 2 slices of lime without peel
• 2 cloves of garlic
• 1 pinch of nutmeg
• 2 sprigs of parsley
• 2 carrots, peeled and chopped
• 1 white onion, chopped
• Salt
• 5 peppercorns
• 4 eggs
• 1 tablespoon of french mustard
• 4 tablespoons of butter

Preparation:

Pour the stock in a pot and heat it, adding wine, lime, garlics, nutmeg, parsley, carrots, onion, salt and peppercorns. Cook on a medium flame until the mix get reduced to 1/2 cup (more or less, 30 minutes). When it’s ready, strain it.

In another pot cook the eggs, peel them and cut in halves.

Heat the sauce again and add the mustard and the butter, beating hard. Pour the sauce over the eggs when they’re on a dish.

You can serve it next to fried/toasted bread and decorate with rosemary and peppers in squares.

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