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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sig's eggs in mustard saffron sauce with beetroot salad. It is one of my favorites. This time, 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 popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is something that I have loved my whole life.

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