Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad.
Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, sig's eggs in mustard saffron sauce with beetroot salad. One of my favorites. This time, 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 recent trending meals on earth. It is simple, it's fast, it tastes delicious. It is appreciated by millions every day. Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is something which I've loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must 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 cook it.
Composition - Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
- Require 1 of )For salad.
- Require 200 grams - cooked peeled beetroot.
- Give 1 - Sweet sharp apple.
- Prepare 1/2 cucumber.
- Give 1/2 for lemon, the juice only.
- Prepare Good pinch Salt, pepper.
- Give 100 ml soured cream or creme fraiche.
- You need 1 teaspoon for oil.
- Need 2 for ) For Sauce.
- Give 300 ml fish or vegetable stock, homemade or knorr stockpot.
- You need 1 for bay leaf.
- Need small shallots.
- Give 1 of small glass of Champagne or fizzy wine.
- Require 3-5 strands of saffron.
- Require 75 ml creme or creme fraiche.
- Need 1/2 teaspoon for grainy mustard.
- You need 1 pinch fresh ground black pepper.
- Provide 1 sprinkling of dried wild garlic.
- Give 3 ) either one or two eggs per person.
Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad how to cook:
- 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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