Recipe of Perfect Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad

Hello everybody, it is Louise, 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 am going to make it a bit tasty. 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 in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have sig's eggs in mustard saffron sauce with beetroot salad using 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sig's Eggs in Mustard Saffron Sauce with Beetroot Salad:

1. Take )For salad
2. Get cooked peeled beetroot
3. Take Sweet sharp apple
4. Make ready cucumber
5. Take lemon, the juice only
6. Get Good pinch Salt, pepper
7. Prepare soured cream or creme fraiche
8. Make ready oil
9. Take ) For Sauce
10. Prepare fish or vegetable stock, homemade or knorr stockpot
11. Make ready bay leaf
12. Make ready small shallots
13. Make ready small glass of Champagne or fizzy wine
14. Prepare saffron
15. Get creme or creme fraiche
16. Get grainy mustard
17. Take fresh ground black pepper
18. Prepare sprinkling of dried wild garlic
19. Take ) 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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