Pickled Eggs

• 450-600 ml vinegar
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 3 cloves
• 1 stick cinnamon
• 2 bay leaves
• 12 small hard-boiled eggs

1. Pour the vinegar into a pan with the mustard seeds, peppercorns, cloves, cinnamon and bay leaves, and bring to the boil ; cover and simmer over a low heat for 10 minutes.
2. Shell the eggs and place in a tall screwtop jar.
3. Take the pan off the heat, allow to stand for a few moments, then pour the juice over the eggs and leave to cool.
4. Cover the jar with a piece of cling-film, held in place with an elastic band, and seal ; place in the refrigerator and allow to marinate for 2-3 days.
5. By this time the eggs will have absorbed the taste of the marinade and will be delicious sliced in sandwiches, or served with a sauce.

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BON APPÉTIT