Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, sig's eggs in mustard saffron sauce with beetroot salad. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice 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 first prepare a few components. 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:
- Get 1 )For salad
- Prepare 200 grams cooked peeled beetroot
- Make ready 1 Sweet sharp apple
- Prepare 1/2 cucumber
- Take 1/2 lemon, the juice only
- Take Good pinch Salt, pepper
- Prepare 100 ml soured cream or creme fraiche
- Get 1 teaspoon oil
- Take 2 ) For Sauce
- Take 300 ml fish or vegetable stock, homemade or knorr stockpot
- Make ready 1 bay leaf
- Take small shallots
- Make ready 1 small glass of Champagne or fizzy wine
- Prepare 3-5 strands saffron
- Prepare 75 ml creme or creme fraiche
- Make ready 1/2 teaspoon grainy mustard
- Take 1 pinch fresh ground black pepper
- Prepare 1 sprinkling of dried wild garlic
- Take 3 ) either one or two eggs per person
The mustard powder gives it that mustardy flavor without the extra vinegar that's present in prepared mustard. For more recipes related to Eggs in Mustard Sauce checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll. Guests come in, make an egg curry or egg biryani. Poach an egg and have it topped with stir fried veggies - perfect protein source for the body!
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
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. These purple, beetroot-dyed eggs are a pretty addition to a main course salad, especially when teamed with spring leaves and a punchy dressing.
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