Huevos al vino (Eggs in wine)

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An first course from Peru, which I think would also make an unusual breakfast dish.

Ingredients

• 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

1. Put the stock in a pan, heat it and add the wine, lime, garlic, nutmeg, parsley, carrots, onion, salt and peppercorns.
2. Cook over a medium heat until the liquid is reduced to 120 ml - about 30 minutes.
3. Cut the eggs in half and arrange on plates or a serving dish.
4. Add the mustard and butter to the sauce, beating vigorously and pour over the eggs.
5. Garnish with the chopped parsley.

Serving suggestions

Serve with little squares of fried bread.