Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, sig's eggs in mustard saffron sauce with beetroot salad. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook sig's eggs in mustard saffron sauce with beetroot salad using 19 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
- Prepare 1 )For salad
- Get 200 grams cooked peeled beetroot
- Make ready 1 Sweet sharp apple
- Take 1/2 cucumber
- Make ready 1/2 lemon, the juice only
- Take Good pinch Salt, pepper
- Get 100 ml soured cream or creme fraiche
- Make ready 1 teaspoon oil
- Make ready 2 ) For Sauce
- Make ready 300 ml fish or vegetable stock, homemade or knorr stockpot
- Take 1 bay leaf
- Take small shallots
- Get 1 small glass of Champagne or fizzy wine
- Make ready 3-5 strands saffron
- Make ready 75 ml creme or creme fraiche
- Take 1/2 teaspoon grainy mustard
- Prepare 1 pinch fresh ground black pepper
- Make ready 1 sprinkling of dried wild garlic
- Take 3 ) either one or two eggs per person
Steps to make Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
- First peel and cube beetroot, add fresh lemon juice and oil, stir through. Peel apple add to beetroot, mix well
- Peel cucumber and then scrape out the seeds. Finely cube the cucumber. Mix with a little white wine vinegar and the amount of creme fraiche stated. Season with salt and pepper.
- Mix this with the beetroot salad or keep apart and serve side by side.
- Boil your stock, add the shallots and bay leaf. Add the alcohol. Gently boil down to about a third of the liquid. Strain through a sieve, add mustard, cream, the saffron. Stir in do not boil again but keep warm.
- I boil water for the eggs to which I add a slice of lemon. (I believe it makes it easier to peel the eggs. I learned that when making scotch eggs.) I use medium size eggs, boil them for five minutes. I drain them, crack them from all sides then put them in cold water. After about a minute I peel them but keep them in the cold water, this keeps the yolk soft. I serve with bread, salad and sauce sprinkled with dried wild garlic
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