Hi, I’m Marie. Today, I will show you a way to prepare sig’s eggs in mustard saffron sauce with beetroot salad recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Sig’s Eggs in Mustard Saffron Sauce with Beetroot Salad Recipe
Sig’s Eggs in Mustard Saffron Sauce with Beetroot Salad is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Sig’s Eggs in Mustard Saffron Sauce with Beetroot Salad is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook 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 )For salad
- Get 200 grams cooked peeled beetroot
- Get 1 Sweet sharp apple
- Take 1/2 cucumber
- Prepare 1/2 lemon, the juice only
- Get Good pinch Salt, pepper
- Take 100 ml soured cream or creme fraiche
- Take 1 teaspoon oil
- Take 2 ) For Sauce
- Get 300 ml fish or vegetable stock, homemade or knorr stockpot
- Make ready 1 bay leaf
- Get small shallots
- Prepare 1 small glass of Champagne or fizzy
- Get 3-5 strands saffron
- Make ready 75 ml creme or creme fraiche
- Make ready 1/2 teaspoon grainy mustard
- Make ready 1 pinch fresh ground black pepper
- Get 1 sprinkling of dried wild garlic
- Take 3 ) 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 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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