Hey everyone, I hope you are 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 food recipes. For mine, I’m gonna 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 foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is something that I have loved my entire life.
What to do with all the leftover eggs from Easter? Place the eggs halves in the saucepan, stir very gently to cover with sauce and heat through for a few minutes. Serve immediately with boiled potatoes and green salad.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Take 1 )For salad
- Take 200 grams cooked peeled beetroot
- Get 1 Sweet sharp apple
- Take 1/2 cucumber
- Prepare 1/2 lemon, the juice only
- Prepare Good pinch Salt, pepper
- Take 100 ml soured cream or creme fraiche
- Prepare 1 teaspoon oil
- Make ready 2 ) For Sauce
- Take 300 ml fish or vegetable stock, homemade or knorr stockpot
- Get 1 bay leaf
- Get small shallots
- Make ready 1 small glass of Champagne or fizzy wine
- Prepare 3-5 strands saffron
- Prepare 75 ml creme or creme fraiche
- Prepare 1/2 teaspoon grainy mustard
- Prepare 1 pinch fresh ground black pepper
- Get 1 sprinkling of dried wild garlic
- Prepare 3 ) either one or two eggs per person
Method Boil beetroot in salted water until tender. When cooked, cool down, peel and slice into small batons. Peel eggs, cut in half, and place on top of beetroot. Mix the mayonnaise, mustard and lemon.
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 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
Meanwhile, make the mustard sauce by combining all the sauce ingredients except the oil in a bowl. Shell the eggs, and cut them in half lengthwise. The center of the yolks should be slightly soft. Divide the lettuce leaves among six plates, and place two halves cut side up on top of the lettuce on. Mix the remaining oil, crème fraîche, mustard, the final tsp of vinegar and chopped dill together.
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