Recipe of Ultimate Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad
Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad.
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, sig's eggs in mustard saffron sauce with beetroot salad. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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To get started with this particular recipe, we have to prepare a few ingredients. You can have sig's eggs in mustard saffron sauce with beetroot salad using 19 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
- {Get 1 of )For salad.
- {Prepare 200 grams of cooked peeled beetroot.
- {Prepare 1 of Sweet sharp apple.
- {Prepare 1/2 of cucumber.
- {Get 1/2 of lemon, the juice only.
- {Take of Good pinch Salt, pepper.
- {Take 100 ml of soured cream or creme fraiche.
- {Prepare 1 teaspoon of oil.
- {Get 2 of ) For Sauce.
- {Take 300 ml of fish or vegetable stock, homemade or knorr stockpot.
- {Make ready 1 of bay leaf.
- {Prepare of small shallots.
- {Prepare 1 of small glass of Champagne or fizzy wine.
- {Prepare 3-5 strands of saffron.
- {Take 75 ml of creme or creme fraiche.
- {Take 1/2 teaspoon of grainy mustard.
- {Prepare 1 pinch of fresh ground black pepper.
- {Make ready 1 of sprinkling of dried wild garlic.
- {Take 3 of ) either one or two eggs per person.
Instructions 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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