Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad
Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, sig's eggs in mustard saffron sauce with beetroot salad. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have sig's eggs in mustard saffron sauce with beetroot salad using 19 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
  1. Prepare 1 )For salad
  2. Prepare 200 grams cooked peeled beetroot
  3. Make ready 1 Sweet sharp apple
  4. Get 1/2 cucumber
  5. Get 1/2 lemon, the juice only
  6. Make ready Good pinch Salt, pepper
  7. Make ready 100 ml soured cream or creme fraiche
  8. Take 1 teaspoon oil
  9. Get 2 ) For Sauce
  10. Make ready 300 ml fish or vegetable stock, homemade or knorr stockpot
  11. Make ready 1 bay leaf
  12. Get small shallots
  13. Take 1 small glass of Champagne or fizzy wine
  14. Get 3-5 strands saffron
  15. Take 75 ml creme or creme fraiche
  16. Get 1/2 teaspoon grainy mustard
  17. Take 1 pinch fresh ground black pepper
  18. Get 1 sprinkling of dried wild garlic
  19. Prepare 3 ) either one or two eggs per person
Instructions to make Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
  1. First peel and cube beetroot, add fresh lemon juice and oil, stir through. Peel apple add to beetroot, mix well
  2. 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.
  3. Mix this with the beetroot salad or keep apart and serve side by side.
  4. 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.
  5. 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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