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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sig's eggs in mustard saffron sauce with beetroot salad. It is one of my favorites. 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 favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to 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:
  1. Prepare 1 )For salad
  2. Take 200 grams cooked peeled beetroot
  3. Get 1 Sweet sharp apple
  4. Make ready 1/2 cucumber
  5. Get 1/2 lemon, the juice only
  6. Take Good pinch Salt, pepper
  7. Get 100 ml soured cream or creme fraiche
  8. Take 1 teaspoon oil
  9. Prepare 2 ) For Sauce
  10. Make ready 300 ml fish or vegetable stock, homemade or knorr stockpot
  11. Take 1 bay leaf
  12. Make ready small shallots
  13. Get 1 small glass of Champagne or fizzy wine
  14. Take 3-5 strands saffron
  15. Prepare 75 ml creme or creme fraiche
  16. Take 1/2 teaspoon grainy mustard
  17. Make ready 1 pinch fresh ground black pepper
  18. Make ready 1 sprinkling of dried wild garlic
  19. Make ready 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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