Huevos al vino (Eggs in wine): Difference between revisions
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<!-- seo -->{{#seo: | <!-- seo --> | ||
|title=Huevos al vino (Eggs in wine) | {{#seo: | ||
|title=Huevos al vino (Eggs in wine), Egg recipe | |||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#parsley #peppercorns #carrots #garlic #lime #butter #onion #nutmeg #eggs #dijonmustard #mustard | ||
|description=An first course from Peru, which I think would also make an unusual breakfast dish | |hashtagrev=032020 | ||
|description=An first course from Peru, which I think would also make an unusual breakfast dish | |||
}} | }} | ||
<!-- /seo --> | <!-- /seo -->An first course from Peru, which I think would also make an unusual breakfast dish. | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1295 | |||
|PortionCalories = 323 | |||
|DatePublished=21st January 2013 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 4 | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 45 minutes | |TotalTime = 45 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = | |Image = [[Image:Eggs.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<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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{{RecipeIngredients | {{RecipeIngredients | ||
| 480 ml [[Vegetable Stock|vegetable stock]] | | 480 ml [[Vegetable Stock|vegetable stock]] | ||
| Line 35: | Line 52: | ||
| 60 g [[Butter|butter]] | | 60 g [[Butter|butter]] | ||
| Finely chopped [[Parsley|parsley]] to garnish | | Finely chopped [[Parsley|parsley]] to garnish | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with little squares of [[Fried|fried]] [[Bread|bread]]. | Serve with little squares of [[Fried|fried]] [[Bread|bread]]. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Huevos al vino (eggs in wine)]] | [[Category:Recipes|Huevos al vino (eggs in wine)]] | ||
[[Category:Egg recipes|Huevos al vino (eggs in wine)]] | [[Category:Egg recipes|Huevos al vino (eggs in wine)]] | ||
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[[Category:Breakfast recipes]] | [[Category:Breakfast recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- 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