Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is the nomero uno that comes to many people’s thought when it arrives to a delightul dish. Today, we are going to tell you instructions on serving a delicious Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad.
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Firstly, here are the ingridients that you should prepare to serve Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
- Prepare 1 of )For salad.
- Prepare 200 grams of cooked peeled beetroot.
- Prepare 1 of Sweet sharp apple.
- Provide 1/2 of cucumber.
- You need 1/2 of lemon, the juice only.
- Prepare of Good pinch Salt, pepper.
- You need 100 ml of soured cream or creme fraiche.
- Take 1 teaspoon of oil.
- Use 2 of ) For Sauce.
- Use 300 ml of fish or vegetable stock, homemade or knorr stockpot.
- You need 1 of bay leaf.
- You need of small shallots.
- You need 1 of small glass of Champagne or fizzy wine.
- Provide 3-5 strands of saffron.
- Prepare 75 ml of creme or creme fraiche.
- Provide 1/2 teaspoon of grainy mustard.
- Provide 1 pinch of fresh ground black pepper.
- You need 1 of sprinkling of dried wild garlic.
- You need 3 of ) either one or two eggs per person.
After preparing the ingridients, now we are set to make our yummy 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.
Recipe : Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad
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