Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad.
Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, sig's eggs in mustard saffron sauce with beetroot salad. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions every day. They're fine and they look wonderful. Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is something that I've loved my whole life.
To begin with this particular recipe, we have to first 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.
Ingredients of Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:
- Need 1 of )For salad.
- Prepare 200 grams of cooked peeled beetroot.
- Prepare 1 - Sweet sharp apple.
- Give 1/2 for cucumber.
- Give 1/2 - lemon, the juice only.
- Provide Good pinch Salt, pepper.
- You need 100 ml for soured cream or creme fraiche.
- Require 1 teaspoon for oil.
- Provide 2 ) For Sauce.
- You need 300 ml fish or vegetable stock, homemade or knorr stockpot.
- Require 1 for bay leaf.
- Need of small shallots.
- You need 1 small glass of Champagne or fizzy wine.
- Require 3-5 strands of saffron.
- Give 75 ml for creme or creme fraiche.
- You need 1/2 teaspoon grainy mustard.
- You need 1 pinch - fresh ground black pepper.
- Require 1 - sprinkling of dried wild garlic.
- Provide 3 - ) either one or two eggs per person.
Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad process:
- 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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